Was 10 mutton pieces and pat them dry with a kitchen towel. Now marinate the mutton with 3 cups of hung curd, red chilli powder and 4 tablespoons of garlic paste. Keep aside for 2 to 3 hours.

Now in a non stick pan add 1 cup ghee, as it gets heated drop 4 whacked green cardamoms and 8 cloves to it.

Add the marinated mutton to the pan and put the gas on simmer immediately. The entire cooking has to be putting the gas oven on simmer. Do not add salt now. Adding salt at this stage of cooking will make the mutton stiff. So salt has to be added almost at the end of the process.

Let the mutton cook on simmer mode for 1 to 1 1/2 hours, just keep on stirring at intervals to avoid sticking to the bottom. Add salt as you see oil leaving by the sides of the pan as per your taste. Cook till the mutton gets tender. Do not add water to it. It is a complete no water dish so if you think the mutton needs to be more tender just cover the pan with a plate and pour some water on the plate. This way the mutton will cook on it's own juice.

Now in a wok add white oil and and as it heats up deep fry 2 thinly sliced onions with little salt. Keep aside and let it cool completely. Then grind the beresta on a mixer and add it to the mutton.

Stir it gently and add 2 teaspoon of garam masala powder to it. Serve it with roti, rice or pulao. Happy eating!!!