Instructions

2.Blanch in a pan of boiling water, remove the scum, drain and keep aside.
3.Extract the juice of ginger and garlic and keep aside. Then grind separately onions, cashew nuts and coconut to a fine paste.
4.In a heavy bottomed pan place the mutton, pour enough water to cover, add salt, green cardamoms and bring to boil, then simmer.
5.When the meat is half cooked, add the ground onions and the ginger-garlic juice.
6.Cook until dry. Then add ghee and the beaten curd, fry till the meat is dry.
7.Add the nut paste and coconut and fry for 2 to 3 minutes, taking care that the masala does not brown.
8.Then add white pepper and 1 1/2 cups of water, or enough to cook the meat for a thick gravy.
9.Simmer for a while. Remove from fire add kewra jal, mitha ittr and mashed khoya.
10.Blend well. Finally add the cream. Serve hot garnished with silver leaf. Roomali roti is a good accompaniment for this dish.
Key Ingredients: Kareli botis, Seene ka parcha, White onions, Ginger, Garlic, Green cardamoms, White pepper powder, Desiccated coconut, Cashew nuts, Curd, Khoya, Cream, Ghee (clarified butter), Kewda jal, Mitha ittr, Silver leaves, Salt