Mutton pieces: 1 kg
Green cardamom pods: 6
Salt to taste
Ginger garlic paste: 1 tbsp
Onion paste: 2 tbsp
Cashew paste: 2 tbsp
Fresh cream: 2 tbsp
Beaten curds: 1/4 cup
Clarified butter: 1 tbsp
White pepper powder: 1/2 tsp
Coconut, desiccated: 1/4 cup
Khoya/mawa: 100 gm
Kewra essence: 2 tsp
- Heat a pot full of water & add 3 green cardamoms & salt along with the mutton pcs.
- Blanch it for 15 minutes, then remove the mutton pieces & discard the water.
- Heat the pot again with fresh water & then add 3 green cardamoms & salt.
- Once the water comes to a boil, add the mutton pieces & cook for another 20 mins, on a simmer.
- Now add ginger garlic paste, onion paste & mix well.
- Cook covered for 10-12 mins on slow flame.
- Now add cashew nut paste, fresh cream, curd & clarified butter.
- Give it all a gentle mix & cook further for 10-12 mins, stirring occasionally.
- Add white pepper powder & desiccated coconut.
- Let the mutton turn absolutely tender & flaky to the bone.
- Strain the gravy, reflame & finish off by adding khoya & kewra essence.
- Cook for 5 mins & serve hot with rich naans/ roomali roti.
NOTE: This is a rich delectable dish of the nawabs of Lucknow region in India. They had a taste for everything rich & exotic. Khoya is concentrated unsweetened milk form. Kewra essence is a food fragrant essence. Enjoy!