1 coconut; freshly grated,
2 tbsp cashew nuts,
2 tbsp khus khus (poppy seeds),
2 tbsp white til (sesame seeds),
8-10 cloves garlic,
1 tbsp chopped ginger,
4 green chillies,
3 1″ inch sticks of dalchini (cinnamon),
4-5 laung (cloves),
Salt to taste,
Soak cashew nuts, til and khus khus in warm water for 10 minutes.
In a pot, add 2 tbsp oil. When oil is hot add asafoetida and add mutton pieces, mix and add little salt and water. Cover and let it cook. Meanwhile grind together coconut, garlic, ginger, 2 green chillies, soaked cashew nuts, white til and khus khus to a fine paste. Now put this paste into a thin muslin cloth (to strain), keep it on a deep pot add little water in the paste and press down to strain juice out of this ground paste. Add water and again press down, continue with this steps until you feel there is juice left in the paste. You can use a fine strainer for the same. To this white curry (rassa), add the cooked mutton along with the stock. In a small saucepan, heat some oil for tempering. Add peppercorns, cloves, cinnamon and 2 green chillies and pour it over the rassa. Now bring this rassa to a boil and put off the flame.
You can prepare Chicken in white curry and Vegetables in white curry with the same recipe.