Ingredients
Crushed black peppercorns 1 tbsp
Mutton ½ kg
Oil 3 tbsp
Bay leaves 2
Black cardamoms 3
Green cardamoms 6
Cinnamon 1
Green chilies slit 3
Onions, sliced 4
Ginger garlic paste 2 tbsp
Salt to taste
Cashew nut paste 1 cup
Ghee 1 tbsp
Garam masala powder 1 tsp
Cream ½ cup
Method
Heat oil, add bay leaves, black cardamoms, green cardamoms, cinnamon, green chilies and onions and sauté till the onions become translucent.
Add mutton, ginger-garlic paste, salt and mix well. Add enough water.
Cover and cook till done.
Add cashew nut paste, mix well and continue to cook. Heat oil, add crushed black peppercorns and sauté.
Add this tempering to the mutton.
Add garam masala powder and cream and mix well.
Transfer into a serving bowl and sprinkle some crushed black peppercorns and serve hot.
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