"Create a detailed recipe for Shahi Chintakaya Dum Gosht (Royal Green Tamarind & Baghara Mutton), a Hyderabadi-Telangana style bone-in mutton curry. Include imperial measurements only. Use a green tamarind (chintakaya) marinade with yogurt, ginger-garlic, green chilies, turmeric, and salt; a baghara paste made from roasted peanuts, white sesame seeds, desiccated coconut, poppy seeds, and fried onions; and a dum cooking method with ghee, shah jeera, cinnamon, cloves, green cardamom, curry leaves, whole red chilies, saffron water, mint, coriander, and a charcoal dhungar finish. Make it rich, nutty, smoky, tangy, and suitable to serve with jowar rotis or rumali roti. Include prep time, cook time, servings, ingredient list, step-by-step instructions, and brief serving notes. Use imperial units."