1. Wash mutton and squeeze out the water.
2. Add curds and 1 tsp salt and soak for 1 hour.
3. Extract 1 cup 1st milk and1 cup 2nd milk from coconut.
4. Slice onions thinly.
5. Lightly roast poppy seeds and fennel without oil.
6. Cool and powder with cashew nuts in a mixer.
7. Add � cup water and grind to a smooth paste.
8. Grind green chilies, ginger and garlic together.
9. Heat oil/ghee in a pressure pan.
10. Add cloves, cinnamon and cardamoms.
11. Add onions and fry till brown.
12. Add chili masala and fry well.
13. Add mutton with the curds.
14. Add thin coconut milk.
15. Pressure cook for 15 minutes.
16. Cool and open the cooker.
17. Add cashew paste and thick coconut milk.
18. Add salt if necessary.
19. Simmer for 2-3 minutes and remove from fire.
20. Serve hot with pulao or paratha.

Serves: 4 to 6