Black Cardamom, Mace, Cardamom, Cloves, Pathar Phool, Peppercorn, Cinnamon, Cumin, Coriander Seeds, Bay leaf
Oil, Bay Leaf, Cumin, Black Cardamom, Cardamom, Sliced Onion, Kashmiri Chilli Powder, Coriander Powder, Kastoori Methi (Dried), Curd, Green Chillies, Tomato Puree (Fresh), Chopped Coriander.
Mutton, Salt, Ginger Paste, Garlic Paste, Turmeric.
Add all the spices to a pan and cook over low heat for two minutes. Remove and allow to cool fully. Next, use a mixer grinder to powder them to a fine consistency. Set the powder aside after straining
Mix the meat with the ginger-garlic paste, turmeric, and salt. Stir thoroughly and let stand for ten minutes.
Heat the oil in a deep pan or kadai. Add the cardamom, cumin, bay leaf, and black cardamom. Stir, then add the onions.
Add the marinated meat right away and cook for ten minutes after the onions have become brown.
Add the coriander powder, kasoori methi leaves, one tablespoon of garam masala powder, and Kashmiri chilli powder now. Cook the meat until the sides begin to leak oil.
Turn up the heat and mix in the whisked curd. Stir the curds continuously until they begin to boil.
Diced green chillies and freshly made tomato puree should be added. Simmer until the meat is soft and the oil begins to re-seep.
When the meat is cooked, add the water, stir, cover, and simmer. You can adjust the consistency of the curry to your own tastes.
Top with chopped coriander before serving hot.