Step 1: Sauté Spices and Onions

Heat 3 tablespoons of ghee in a large vessel. Once melted, add 0.5 teaspoon black peppercorns, 3 green cardamoms, 4 cloves, and 2 small pieces of cinnamon sticks. Sauté on high flame for 10-15 seconds until fragrant. Add 1 large (90g) sliced onion and sauté until its color changes to light pink/translucent.

Step 2: Add Ginger-Garlic-Coriander Paste and Mutton

Add 3 teaspoons of ginger-garlic-coriander paste and sauté until its raw smell disappears. Add 0.5 kg bone-in mutton and 1.5 teaspoons of salt. Continue sautéing on high flame until the mutton changes color.

Step 3: Add Turmeric and Green Chili Paste

Sprinkle 2-3 pinches of turmeric powder and sauté for 2-3 minutes on high flame. Add the paste of 4 green chilies and sauté again.

Step 4: Cook the Mutton

Pour in 2 glasses of water. Cover the vessel and cook on high flame for 1-2 minutes. Then, reduce the flame to low and continue cooking until the mutton is tender (approximately 25-30 minutes in a vessel, or 1 whistle on high followed by 15 minutes on low in a pressure cooker).

Step 5: Prepare the White Paste

While the mutton cooks, prepare the white paste. In a blender, combine 1 cup milk, 10 peeled almonds, 10 cashews, 10 peeled pistachios, and 4 teaspoons of yogurt. Blend until a smooth, fine paste is formed.

Step 6: Incorporate White Paste and White Pepper

Once the mutton is tender and the onions have dissolved into the gravy, add the blended white paste to the vessel. Mix well. Bring the mixture to a boil on high flame. Add 1 teaspoon of white pepper powder (or black pepper powder) and mix thoroughly.

Step 7: Adjust Consistency and Simmer

Pour in 1 liter of water and mix. Add 3 tablespoons of fresh cream and mix again. Add more salt to taste if needed. Bring the marag to a boil on high flame. Once boiling, reduce the flame to low and let it simmer for 3 minutes.

Step 8: Add Fresh Herbs and Garam Masala

Add chopped coriander leaves, chopped mint leaves, 1-2 sliced green chilies, and 1 teaspoon of Hyderabadi Garam Masala Powder. Mix everything well.

Step 9: Final Simmer and Serve

Cover the vessel and simmer on low flame for 8-10 minutes, or until the ghee separates and floats to the sides. Turn off the flame. Serve the hot Mutton Marag with naan.

• For an authentic taste like weddings, cook the mutton in a vessel on low flame, which takes longer (25-30 minutes after boiling). If short on time, use a pressure cooker (1 whistle on high, then 15 minutes on low).

• To easily peel almonds and pistachios, soak them in hot water for 10 minutes or overnight in cold water.

• If pistachios are unavailable, you can skip them and use 15 almonds and 15 cashews instead.

• If white pepper powder is not available, black pepper powder can be used as a substitute.

• Substitute white pepper powder with black pepper powder.

• Adjust the quantity of green chilies according to your spice preference.