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Heat ghee in a handi and
season with the whole garam masala. Add
the chopped onions and fry till light brown.
Add the mutton and ginger garlic paste and
saute for five minutes. Add curd and fry
for five minutes. Add the remaining ingredients
and fry for two minutes . Add enough water
and cook till the lamb is soft. Bring enough
water to a boil with salt, lemon juice,
cloves, cardamom and cinnamon. Add rice
and cook till three-fourths is done. Drain
out the water.
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