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1: Soak the almonds and poppy seeds. Boil onions and green chillies. Let it cool down and blend it to a fine puree. Keep it aside.

2: Add the soaked almonds and poppy seeds to a blender, add a little water and blend it to a thick fine paste.

3: To fresh cream, add nutmeg powder, garam masala, cardamom powder, and milk. Mix it well and keep it aside.

4: Heat oil in a pan, add the onion paste and sauté for a minute.

5: Add the whole spices, mix well for a few seconds.

6: Add the ginger garlic paste and mutton pieces, cook for 10 minutes on a medium flame.

7: Add crushed garlic to it and sauté the mutton for 5 more minutes.

8: Add salt, black pepper powder, white pepper powder and mix well.

9: Sauté the mutton for another 10 minutes.

10: Add curd mix well for a minute till it has combined with the meat.

11: Add water, mix well and bring it to a boil.

12: Cover and cook the mutton for 30-40 minutes on a medium to low flame, stirring occasionally.

13: Open the pot, give it a stir and check if the mutton is cooked. Cover and cook it for a while longer if it isn’t cooked. Add water if necessary.

14: Add the almond paste to the mixture, mix it till it has dissolved and combined with the gravy.

15: Mix well till the fat starts floating on top.

16: Add the cream mixture, slit green chillies, kasuri methi, cashew nuts and mix well till all the ingredients combine evenly.

17: Transfer it to a bowl, garnish with ginger juliennes and sliced green chillies. Serve it hot.