👩‍🍳 Preparation Steps

1. Marinate the Mutton

• Mix mutton with yogurt, ginger-garlic paste, salt, and lemon juice.

• Cover and marinate for 2–3 hours (or overnight for best flavor).

2. Make the White Masala Paste

• Grind soaked cashews, melon seeds, and poppy seeds into a smooth paste using a bit of water.

• Set aside.

3. Cook the Base

• Heat ghee in a heavy-bottomed pan.

• Add bay leaf, cardamoms, cloves, peppercorns, cinnamon, and black cardamom.

• Let them crackle and release aroma.

• Add onions and sauté on medium flame until light golden brown (do not over-brown — the curry should remain white).

• Add the white masala paste and cook for 3–4 minutes, stirring continuously.

4. Add Mutton

• Add the marinated mutton and cook on medium-high heat for 10–12 minutes, till it starts releasing oil.

• Add salt and pepper powder.

5. Simmer

• Add about 2 cups of warm water, mix well, cover, and let it cook on low flame for 45–60 minutes until the mutton becomes tender.
  (Pressure cook for 4–5 whistles if preferred.)

• Stir occasionally to ensure the curry doesn’t stick.

6. Finish with Cream

• Once the mutton is soft and gravy thickens, stir in fresh cream for that royal touch.

• Adjust seasoning with salt and pepper.

🍽️ To Serve

Serve hot with:

• Roti, Bajra Roti, or Naan, or

• Steamed Basmati Rice

Garnish with a few fresh coriander leaves or sliced almonds for a regal presentation.

💡 Chef’s Tips

• For authentic flavor, use desi ghee — it adds depth and aroma.

• Keep the flame low when adding yogurt to prevent curdling.

• If you prefer it richer, replace some water with milk during simmering.