Marinate mutton with curd, tomato puree, onion and ginger garlic paste,charmagaz and cashewnut paste and turmeric,red chilli powder,mustard oil and salt for an hour.Heat ghee in a wok.Sprinkle few crushed peppercorns and half crushed whole garam masala.When they crackle,fry the chopped onion golden brown.Add the marinated mutton,bay leaves and cook till oil leaves sides.Transfer mutton to a pressure cooker and add 2 cups water.Pressure cook 7-8 minutes.Release steam after 10 minutes.
Check whether mutton is soft.Add grated khowa,chaap masala,garam masala and boil till semi thick gravy.Garnish with chopped coriander.Serve with Biryani, pulao,roomali roti or any other Indian flat bread.
