Take a pan and add the cashew nuts, red chillies, green cardamoms, cinnamon and cloves. Dry roast these on low heat for 2-3 mins. Take it out in a bowl and allow it to cool

To make the paste, add all these into a grinder/blender and coarse grind. Now open the lid and add the quartered tomatoes. Blend it into a smooth paste

Slice the onions and fry in oil till golden. Allow it to cool and crush it lightly by hand or in the grinder.

Heat oil in a pressure cooker and add the black cardamoms, peppercorns and bay leaves. Once it splutters, add the mutton pieces and sear it on high heat for 4-5 mins till it’s browned.

Now add the ginger garlic paste, mix and continue to fry it on medium heat for 2-3 mins till the rawness is gone

Add the spice powders, give a mix and continue to cook on medium to low heat for 3-4 mins

Now add the tomato-cashew paste and continue to cook on low to medium heat for 3-4 mins till the masala is cooked and oil separates

Add the crushed fried onions, give a mix and cook for 1-2 mins

Add 300 ml water, give a mix and pressure cook for 4-5 whistles, on high heat till 1st whistle and then on low heat for 3-4 more whistles. Allow the pressure cooker to release pressure and then open the lid.

IF YOU’RE NOT USING A PRESSURE COOKER - Continue to cook covered in a heavy bottomed pan for 45-60 mins till the mutton is tender. Do give a stir few times and add water as & when necessary

Give a mix and optionally add the Kewra water and simmer on low heat for a min.

Sprinkle coriander leaves and serve hot with rice / roti / bread