In a bowl, combine the mutton pieces with ginger paste, garlic paste, turmeric powder, red chili powder, and salt. Mix well, cover, and let it marinate for 2 hours in the refrigerator.

In a separate bowl, soak the cashew nuts in warm water for about 15 minutes. Drain the water afterwards.

In a grinder, make a fine paste using the soaked cashew nuts, sliced onion, yogurt, poppy seeds, desiccated coconut, white pepper, green cardamom pods, cloves, and cinnamon stick. Set aside the Rezala paste.

In a heavy-bottomed pan, heat the vegetable oil over medium heat. Add the bay leaf and green chilies, and sauté for a minute.

Add the marinated mutton pieces and cook until they turn brown on all sides.

Add the Rezala paste to the pan and cook for about 5 minutes, stirring continuously.

Pour in the water, reduce the heat to low, cover the pan, and let the mutton simmer for about 1 hour or until it becomes tender.

Once the mutton is cooked, add the fresh cream and mix well. Cook for an additional 5 minutes.

Garnish the Mutton Rezala with chopped coriander leaves.

Serve the delicious Mutton Rezala hot with steamed rice or naan.