Long grain basmati rice cooked with lambs and made more delicious with conventional Indian spices - the exquisitely tasty Lamb Pulao is a non-vegetarian's first preference.
Combine all of the first ingredients in a muslin cloth and tie it with a string.
Pour 10 cups water into a pan and to it add: ginger, garlic, salt, mutton, and the muslin cloth and bring to a boil. Let simmer and cook until mutton is well tender. Sieve the mixture by separating the meat. (Do not open the muslin bag - just squeeze it firmly to extract all juice from it.)
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