Creamy Mutton Perattal

1/4 cup oil
180gm mutton fillet
l/4 cup onions finely chopped
l tsp salt
4 green cardamoms
2 tbsp cooking cream
3 cloves
2 tsp red chilly powder or coarsely powdered chilli powder
l/4 piece of nutmeg, pounded into powder
3 tsp mutton curry powder
1 piece of mace
1/2  tsp rose water
l small stick of cinnamon
a few strands of saffron soaked in cooking cream
l tsp ginger / garlic paste
1 small anise
1/4 tsp pepper powder
1 sprig curry leaf

Marinate the mutton with chilli powder and mutton curry powder.
Heat the oil and fry the onions till they are light golden in colour. 
Add in curry leaf and ginger garlic paste.
Saute slightly then add in marinated mutton and stir fry slightly. Add in powdered nutmeg, cardamom, cinnamon , maze and a bit of salt.
 Fry till the meat is light brown. Add in one cup of water.Stir and leave to cook for about 30mins.Close with lid.
Sprinkle the rose water and saffron cream on it and let it simmer for approximately 5-10 minutes till the oil floats on top. Sprinkle with pounded pepper and anise powder and stir to combine. Dish out and serve.