Marinate the lamb meat overnight with the ingredients starting from ginger-garlic paste to sliced cashews & almonds.
Heat oil in a pan and saute the onions till light brown.
Add the marinated mutton and fry on a low flame till dry.
Transfer the contents to the tagine pot and arrange the sliced tomatoes over it. Pour 2 cups water. Cook, covered on a very low flame for 1 & 1/2 hours. Stir at intervals.
Cook, covered on a low flame for 1 & 1/2 hour. Stir at intervals.
When done, add the rose water & keep covered on the stove top for 10 minutes. Serve hot, garnished with cashews and coriander leaves.
