Fry 2 pieces of cinnamon sticks (1 inch in size each), 6 pieces of green cardamom (whole pods) and 6 pieces of cloves for 20 seconds in 3 tbsp of cooking oil on a medium flame in a pressure cooker. Add 2 pieces of onions (medium size, finely sliced). Fry until translucent.

Add 1 kg of boneless mutton, 2 tsp of ginger garlic paste and 1 tsp of salt. Stir and fry on a high flame until the mutton changes color. Add ½ cup water. Cover and cook for 30 minutes.

Transfer it from the pressure cooker to a pan. Cook on a high flame until the water dries up.

Mix 200 grams of yogurt with 1 tbsp of green chili paste and a few finely chopped coriander leaves in a bowl.

Add it to the mutton. Mix on a low flame. Then add ½ tsp of black pepper powder, ½ tsp of cumin seeds powder, 1 tsp of coriander seeds powder, ½ tsp of garam masala powder and 1 tsp dried fenugreek leaves (crushed). Mix them on a medium flame.

Mix half a cup of fresh cream. Cover and cook for 10 minutes.

Add ½ tsp of green cardamom powder, some more of chopped coriander leaves and 4 pieces of whole green chilies. Mix nicely, cover and cook for another 5 minutes.

Check the doneness and transfer it to a serving plate.

Your tasty and creamy homemade mutton malai handi is ready.