Naan Gosht

1. Prepare the Oil: Heat mustard oil until it reaches the smoking point. Turn off the heat and let it cool before using for cooking.

2. Sauté Aromatics: In the cooled mustard oil, add cloves, black peppercorns, green cardamom, cinnamon sticks, black cardamom, cumin seeds, bay leaves, finely sliced large onions, and mace. Fry on high heat until the onions turn golden brown.

3. Cook the Ginger & Garlic: Add the ginger and garlic paste. Fry for about 4 minutes on high flame.

4. Brown the Meat: Add the mutton meat and fry on high heat until it changes color.

5. Add Spices: Incorporate turmeric, salt, red chili powder, Kashmiri chili powder, and coriander powder. Mix well and cook on high flame for a few minutes.

6. Mix in Nuts and Dairy: Add desiccated coconut, ground almonds, ground cashew nuts, dry milk powder, cream, and yogurt. Cook on high flame for about 6 minutes.

7. Simmer with Onions and Water: Add the finely sliced medium onions. Mix well and add 1 1/2 glasses of water. Cover and cook on low to medium heat until the meat is tender. Add more water if necessary.

8. Finish the Dish: Stir in garam masala powder, kewra water, and fox nuts. Simmer on low flame for 5 to 7 minutes.

9. Serve: Enjoy your Naan Gosht hot, paired with freshly baked naan.

Tips for Best Results:

- Use fresh, high-quality mutton for the best flavor.

- Adjust the spice levels to suit your taste preferences.

- Serve with fresh naan or your favorite flatbread for a complete meal.