Shahi Mutton White Curry

1In a blender, combine soaked cashew nuts, (¼ cup) blanched almonds (¼ cup), and a little water. Blend into a smooth paste and set aside.

2In a large bowl, mix yogurt (1 cup), cream (1 cup), ginger paste (1 tablespoon), garlic paste (1 tablespoon), cumin powder (1 teaspoon), coriander powder (1 teaspoon), garam masala (1 teaspoon), turmeric powder (½ teaspoon), white pepper powder (½ teaspoon), cardamom powder (½ teaspoon), and nutmeg powder (½ teaspoon). Stir well to combine into a marinade.

3Marinate the mutton (2 lbs) pieces in the prepared marinade for at least 2 hours in the refrigerator.

4In a deep pan, heat ghee (¼ cup) over medium heat. Add the finely chopped onions and sauté until golden brown.

5Add the marinated mutton (2 lbs) pieces to the pan and cook until the mutton (2 lbs) is browned on all sides.

6Pour in water as needed to cover the mutton (2 lbs) pieces, reduce the heat, cover the pan, and simmer until the mutton (2 lbs) is tender, stirring occasionally.

7Add the cashew-almond paste and raisins (¼ cup) to the pan, stirring well to combine with the mutton (2 lbs) and cook for another 10 minutes.

8Garnish with fresh coriander leaves and serve hot with naan or rice.

9Enjoy your delicious Shahi Mutton (2 lbs) White Curry!