Thoroughly wash the mutton pieces and drain any excess water. Prepare your ginger-garlic paste if not already done. Slit the green chilies lengthwise and julienne the fresh ginger for later garnish.

In a large karahi or heavy-bottomed pot, combine the 1 kg mutton, 0.5 tbsp salt (adjust to your taste), 1 cup cooking oil, 2 cups water, and 0.5 tbsp ginger-garlic paste.

Cover the pot tightly and cook on medium flame for 40-45 minutes, or until the mutton is tender and most of the water has evaporated.

After 40-45 minutes, check the mutton for tenderness. If there's still a significant amount of water remaining, you can either carefully ladle some out or increase the flame to high and stir occasionally until all the water has completely dried up and only oil remains.

Add the 4-5 medium-sized slit green chilies to the karahi. Cover and cook for another 3-4 minutes to allow their flavor and aroma to infuse into the mutton.

Now, add 1 cup of whisked plain yogurt to the karahi. Mix well for 2-3 minutes, ensuring the yogurt is fully incorporated with the mutton.

Cover the karahi again and continue to cook on a medium-low flame for 10-12 minutes. This step allows the yogurt to cook through and its rich flavors to blend deeply with the mutton.

Uncover the karahi and add 1 teaspoon of white pepper powder (or black pepper powder, according to your preference). Mix thoroughly.

Reduce the flame to low. Add 4-5 tablespoons of fresh cream. Gently mix for 2-3 minutes. It's crucial not to cook on high heat after adding the cream, as it may curdle and affect the texture of your karahi.

Garnish the Shinwari White Mutton Karahi generously with the fresh julienned ginger before serving.