Spicy Lamb : Grind to a fine paste 7-8 Green Chillies, 3 onions, 1 teaspoon red chilly powder, 2-3 cardamoms, a bunch of coriander leaves, few mint leaves, 6-8 pepper corns, 2 teaspoons cumin seeds, 1/2 teaspoon turmeric, 1″ ginger, 6-8 cloves garlic, little tamarind, 1/2 cup almonds. a handful of raisins, 2 inch cinnamon stick, 4 cloves, 3 large tomatoes.
In a non stick pan, add a little ghee and fry 1/2 onion. Then add the meat and brown it in batches. Remove and keep aside. In the same pan add the ground masala paste and fry for 15-20 minutes till you note that the ghee and ground paste separate. Add salt and the sauteed/fried lamb and keep frying till the paste is well fried and gives a good aroma. Add a little water and cook till the meat is tender. The gravy for this should be very thick. Garnish with potato wedges.
Sweet Pulav : 2 cups long grained rice, 4 cups hot water, 2 tablespoons ghee and 2 tablespoons oil, 6 cardamom pods, 4 pcs of cinnamon sticks, 1 bay leaf, 6 cloves, 2 onions halved and sliced, 2-3 mint leaves, salt to taste.
For Garnish : 2 tablespoons ghee, 1/4 cup cashewnuts, 1/4 cup sultana, 1 onion halved and sliced.
Soak rice for 20 minutes. Add ghee/oil to non-stick pan and add spices then onion. Stir rice and toss. Add water and salt and simmer on a slow fire till the grains are fluffy and cooked.
Fry the items for the garnish separately and add to the rice. Gently mix it to the rice.