Rich Afghan Mutton Curry (Mutton Afghani)

1.Prepare the paste: Soak the cashews and poppy seeds in 2 tablespoons of hot water for at least 20 minutes. Blend until a very smooth, thick paste forms. Set aside.

2.Marinate the mutton: In a large bowl, combine the mutton pieces with the yogurt, 1/4 cup of heavy cream, ground black pepper, and 1 teaspoon of salt. Mix thoroughly to coat all pieces. Cover and refrigerate for at least 2 hours, or preferably overnight.

3.Pressure Cook the Mutton: Transfer the marinated mutton and all the marinade liquid into a pressure cooker. Add 1/2 cup of water if the marinade seems too thick to generate steam. Secure the lid and cook on high pressure for 3 to 4 whistles (or until the mutton is tender, about 20-25 minutes total cooking time depending on the cut). Allow the pressure to release naturally.

4.Sauté Aromatics: In a heavy-bottomed pan or Dutch oven, heat the ghee over medium heat. Add the whole cardamom pods and cloves, and sauté for 30 seconds until fragrant.

5.Cook Onion Base: Add the pureed onion paste to the pan. Sauté, stirring frequently, until the moisture evaporates and the onion paste turns light golden brown and begins to release oil (about 8-10 minutes).

6.Combine and Simmer: Add the cooked mutton pieces along with any accumulated cooking liquid from the pressure cooker into the pan with the sautéed onions. Stir well to combine.

7.Incorporate Paste: Stir in the reserved cashew-poppy seed paste and the additional 1/2 teaspoon of salt. Cook gently for 5 minutes, allowing the paste to integrate with the meat and sauce.

8.Finish the Curry: Reduce the heat to low. Stir in the remaining 1/4 cup of heavy cream and the crushed kasuri methi. Simmer for another 5 minutes, stirring occasionally, until the curry is heated through and the sauce has reached a rich, creamy consistency. Do not boil vigorously after adding the cream.

9.Serve hot, traditionally garnished with slivered nuts or fresh coriander (optional).