Ingredients

Method

1. 1

   Create a paste from 15 cashew nuts and 15 almonds. Set aside.

2. 2

   Create a separate paste from 4 green chillies. Set aside.

3. 3

   Heat 100ml of clarified butter (desi ghee) in a pressure cooker or a heavy-bottomed pot.

4. 4

   Add the whole spices: 2 bay leaves, 1 tbsp black pepper, 1 tbsp cubeb seeds, 1 black cardamom, 4 green cardamoms, a 1/2 inch cinnamon stick, 1 tbsp cloves, and 1 tsp black cumin seeds. Sauté for a moment until fragrant.

5. 5

   Add 1 thinly sliced big onion and fry until it turns a light golden brown.

6. 6

   Add the 700g of mutton to the pot and cook until it changes color.

7. 7

   Stir in 2 tbsp of ginger-garlic paste and cook for a minute to remove the raw smell.

8. 8

   Add the green chilli paste, 1/3 tsp turmeric powder, and 1 tsp black pepper powder. Mix well.

9. 9

   Whisk 150g of fresh curd and add it to the pot. Cook until the oil separates from the curd.

10. 10

    Pour in 4 glasses of water and add salt to taste. Stir well.

11. 11

    Secure the lid on the pressure cooker and cook for 4-5 whistles, or until the mutton is tender. If using a pot, cover and simmer until the mutton is cooked through.

12. 12

    Once the mutton is cooked, add the prepared cashew-almond paste and 1 glass of water. Stir to combine.

13. 13

    Pour in 100ml of milk and mix well.

14. 14

    Add 4 whole green chillies, 1 tsp black pepper powder, and 1 tsp garam masala powder.

15. 15

    Garnish with chopped coriander leaves.

16. 16

    Let the marag simmer for a few more minutes to allow the flavors to meld.

17. 17

    Serve hot.