1 kg mutton - 2 onions sliced - 5 tablespoon ghee (Clarified butter) or oil - Spices (tuj (cinnamon stick), lavang, Elachi (cardomom) powder) - 3 tablespoon ginger/garlic masala - Pinch of arad (Turmeric) - 1 teaspoon dry dhana - Salt to taste - 1 small plain yogurt - 1 tin coconut milk - 1 tin tomatoes - Â½ cup cashew nuts or almonds (chopped).
Make a vagaar with the ghee (Clarified butter), onions and nuts until onions are oink in colour then remove from heat. Marinate mutton with the yogurt for a while. Liquidize the vagaar with the coconut milk and tomatoes until fine. In a pot, braise the spices and when the aroma arises add the mutton and liquidized mixture and allow to boil till meat is well done and sauce is thick. Garninsh with green dhannia.