Hyderabadi Marag

Heat 2 tbsp of Oil in a pressure cooker on medium heat, saute a finely sliced medium Onion. Add an inch of Cinnamon, a Cardamom, 2 Cloves, a Bay Leaf, 3-4 Black Peppercorns and saute until the onions turn translucent. Add a pound of washed and diced Mutton, 2 tsp of Ginger Garlic Paste, a pinch of Turmeric Powder and saute for 5 minutes. Add a tbsp of Cashewnut Powder, ½ tsp of Garam Masala Powder, ½  tsp of Black Pepper Powder, 4-5 finely chopped Green Chillies, 4 tbsp of Cream and Salt to taste. Add 2½ cups of Water and pressure cook at until the first whistle, then reduce to low heat and cook for another 15 minutes. Remove from heat and let the pressure completely dissipate. Now uncover the cooker, add few Mint Leaves and Coriander Leaves and cook on low-medium heat for about 10-15 minutes. Garnish with crispy fried onions and serve with hot parathas or naans.