Handi Mutton Mughlai by Shireen Anwer

• Mutton - 1/2 kg
• Onions( large) - 2 
• Green Chilies - 6
• Ginger Garlic Paste - 2 tbsp
• Mint Leaves - 15
• Coriander Leaves - 4 tbsp
• Coriander Powder -1 1/2 tsp
• Roasted and grounded Cumin - 1 tsp
• Grounded Green Cardamoms - 1/2 tsp
• Crushed Black Pepper - 1 tsp
• All spice powder - 1 tsp
• Grounded Cashew nuts - 15
• Brown Onions - 1/2 cup
• Julienned Ginger - 2 tbsp
• Clarified Butter - 1/2 cup
• Yogurt - 1 cup
• Cream - 3 tbsp
• Cream Cheese - 2 tbsp
• Sugar - 1 tsp
• Saffron Essence - as required 

Method:

1. In a chopper add onions, green chilies, Ginger garlic paste, mint leaves, coriander leaves, coriander powder, roasted and grounded cumin, grounded green cardamoms and mix well and keep it a side.
2. In a handi heat oil and put brown onions and fry julienne ginger.
3. Add mutton and fry for 5 minutes more.
4. Add all spice powder and cook for 10 minutes more.
5. Add water, cover the lid and cook till the meat gets fully cooked.
6.  Now whisk yogurt, cream, cream cheese and add in the handi.
7. Cover the lid and on medium heat put it on dum.
8. Add coriander leaves and 2 drops of Saffron Essence in the end.