| • | Put the lamb into a normal bowl with ginger, chopped up chilies, chilli powder, coriander, 1 tablespoon garam spices and 1 tablespoon salt.
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| • | Add 1 tbsp of the yoghourt to moisten and mix well the spices.
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| • | If the lamb is very lean, little amount of butter can besides be added.
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| • | When done, take a piece of the cooked meat mixture in hand.
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| • | Make a little longish oval shaped roll with the help of gentle squeeze and toss movements of hand.
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| • | Repeat the process with remain of the lamb mixture.
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| • | Heat butter in a heavy saucepan.
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| • | Add dried aside milk, sugar, left over yoghurt, garam spices & salt.
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| • | Fry the mixture and then add one-half cup of red-hot water.
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| • | Bring to boil and then add cooked rolls.
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| • | Cover the cooking pan and simmer until no liquid remains.
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| • | When done, turn the rolls over, add one-half cup of red-hot water and pepper.
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| • | Reduce the burn and cover the pan. Simmer again until the liquid is absorbed.
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| • | Sprinkle the dish with cardamom.
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| • | Serve red-hot with Indian bread and rice.
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