Firstly in a pressure, take muttons, in it add black peppercorns, green cardamom, red chili 1 pcs and salt. Now cook it for 10 min after one whistle. And then put the pressure down and keep it aside.

In heavy-bottomed utensils add 4 tbsp of ghee and 1 tbsp of oil. In it add onion paste saute it for 1 min. Then in it add ginger-garlic paste. Saute it for another min until its raw smell goes off.

Now make thin paste of cashew nut, poppy seeds and khoya by adding 2 tbsp of water into thick and fine smooth paste.And keep it aside.

Now in the utensils add mutton with all its stock and cook in high flame till one boil comes in it.

Hereafter that, add that khoya paste in it. And mix it well. Then add milk, red chili 2 pcs, rose water, makhana, sugar, and 1 tbsp of desi ghee from the top. Give a stir and turn the flame to slow so that the texture of the gravy gets thicken. Cook it for 5 min low flame and turn the flame. Mutton Razala is ready to serve hot with Tandoori roti or naan.