Grind to a paste the roughly chopped onion, ginger, garlic and green chilies to a smooth paste.
Marinate the mutton with the ground paste, 1 tbsp. oil and all the dry spices (except garam masala powder) for a minimum of 3-4 hours or preferably overnight.
Heat remaining oil in a pan / kadai & temper with bay leaves, dry red chilli's, cinnamon, cardamoms, cloves, mace & sugar. Saute for a few seconds.
Add the onion and stir fry till light brown.
Now add the marinated mutton & cook, covered on a low flame till the oil separates. Add 1 cup water & pressure cook for 15-20 min. on a low flame after the first whistle.
Bring it back into the pan & add the poppy seeds paste & cashew nut paste. Mix well and cook, covered for 5-10 minutes on a medium flame.
Add garam masala, kewra water & ghee. Give it a stir & continue to simmer for 1-2 minutes more or till the gravy is thick.
Serve with any form of rice or Indian bread.
