1Clean the Mutton bone-in thoroughly under running water. Place it in a pressure cooker with 5 grams of Salt, 10 grams of Ginger, 10 grams of Garlic, and 500 ml of water. Cook for 6-7 whistles or until the Mutton bone-in is tender. Separate the Mutton bone-in pieces from the stock and reserve both.
2Drain the soaked Cashews and Poppy seeds. In a grinder, combine Fresh coconut grated, drained Cashews, drained Poppy seeds, Green chilies, remaining 10 grams of Ginger, remaining 10 grams of Garlic, White peppercorns, Coriander seeds, Cumin seeds, and Onion. Add a small amount of the reserved Mutton bone-in stock and grind to a very fine, smooth paste.
3Heat Ghee in a heavy-bottomed pot or kadai over medium heat. Add Bay leaf, Green cardamom, and Cinnamon stick. Sauté for 30 seconds until fragrant.
