Roast turnips on fire till skin is easy to remove. Peel and prick all over with fork. Apply a third of garlic paste, turmeric powder, salt and half of saffron dissolved in kewra water on the turnips and set aside for fifteen minutes.
To make spice paste, grind together the green cardamoms, cloves and cinnamon. Divide into three portions. Heat ghee in a kadai and deep fry the turnips to a golden brown. Drain onto an absorbent paper and set aside. In the same ghee, fry onions till golden brown and crisp. Drain and set aside.
To prepare the stock, place half the fried onions, one third of garlic paste, one third of ginger paste, half of spice paste, half the mutton pieces and enough water to cook the meat very soft.
Meanwhile, mix minced meat, papaya paste, one third of ginger paste, remaining garlic paste, remaining spice paste and a half of the garam masala powder.
Set aside for half an hour. Remove stock from heat. Mash the meat and strain. Set stock aside. Shape minced meat mixture into balls or koftas approximately the size of the turnips.
Deep fry in ghee and sest aside. In the remaining ghee, add the remaining mutton pieces, fried onions, ginger paste, cumin powder, shahi jeera powder, red chilli powder and the remaining garam masala powder and fry till the meat is brown.
Add beaten yogurt, stock, beaten cream, almond paste, fried turnips, mutton koftas and lemon juice. Stir gently and add enough water to cook the meat. Crumble the ver and stir it in.
Seal the lid of the deg with flour dough and place a few live coals on the lid and some below the deg. Cook overnight and before serving the following day add the remaining saffron dissolved in kewra water and add black pepper powder.