In a mixing bowl, combine the mutton pieces with ginger paste, garlic paste, turmeric powder, red chili powder, and salt. Thoroughly blend the ingredients, cover the bowl, and allow the mixture to marinate in the refrigerator for 2 hours.
In a separate bowl, place the cashew nuts in warm water for approximately 15 minutes. Afterward, drain the water.
Using a grinder, create a fine paste by blending the soaked cashew nuts, sliced onion, yogurt, poppy seeds, desiccated coconut, white pepper, green cardamom pods, cloves, and a cinnamon stick. This will be your Rezala paste.
In a sturdy, deep pan, heat the vegetable oil over medium heat. Add the bay leaf and green chilies, and sauté them for a minute.
Introduce the marinated mutton pieces to the pan and cook until they achieve a browned exterior on all sides.
Incorporate the Rezala paste into the pan and cook for approximately 5 minutes, stirring continuously.
Pour in the water, reduce the heat to low, cover the pan, and allow the mutton to simmer for about 1 hour or until it reaches a tender consistency.
Once the mutton is cooked to perfection, add the fresh cream and thoroughly combine it. Let it simmer for an additional 5 minutes.
To finish, garnish the Mutton Rezala with finely chopped coriander leaves.
Present this delectable Mutton Rezala piping hot alongside steamed rice or naan.