Make a paste of coconut, almonds, cashew nuts and the poppy seeds. Grind the onion, ginger and garlic and keep aside.
Pressure cook the mutton with 1 tsp. salt, whole garam masala (in a potli), bay leaves and 2 cups water for 15-20 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.
Heat ghee & oil in a pan. Saute the dry chilies & asafoetida for few sec.
Add the onion paste and saute for a minute. (Do not let it brown).
Add the boiled mutton and stir fry for 1-2 minutes.
Add the almond paste, khoya and yoghurt. Mix everything well and saute for some time.
Add the milk, salt to taste, slit green chilies & the reserved stock. Bring it to a boil and simmer till the gravy thickens to a desired consistency.
When done, add cream & kewra water. Give it a stir & switch off the flame.
Serve hot with naan, tandoori roti, kulcha, steamed rice, jeera rice, pulao or plain biryani.
