Tenderize the Mutton: In a deep pot or handi, combine mutton, oil, and salt. Add hot water. Cover and simmer on medium-low heat for 45–50 minutes until the meat is fully tender and water has evaporated.

Tomato Softening: Add the halved tomatoes and ginger-garlic paste. Pour in 1 cup of warm water. Cover and cook for 10–12 minutes until tomato skins wrinkle.

Deglazing: Remove the tomato skins with tongs. Use a spatula to mash the tomatoes into the mutton, creating a thick, integrated base.

Spice Integration: Incorporate the coriander, cumin, white pepper, coconut, and turmeric. Sauté (Bhunayi) on high heat for 4–5 minutes until the spices lose their raw scent and the oil begins to surface.

The Creamy Tempering: Reduce the heat to low. Whisk in the yogurt first, followed by the heavy cream. Stir continuously to prevent curdling.

Final Simmer: Cook for an additional 4–5 minutes on low-medium heat until the gravy reaches a silky, glossy consistency.

Serving: Garnish with fresh ginger slivers and green chilies. Serve hot in a traditional clay pot (Handi) with garlic naan.