Add the meat to boiling water and boil for a minute. Drain the water and keep aside.
In a shallow pan, add the blanched meat, green cardamoms, cinnamon sticks, pure ghee and cloves. Stir-fry for 2-3 minutes.
Pour in the water and salt. Bring the mixture to a boil and add the garlic water, sugar and tamarind extract.
Cook until the meat is tender and no water remains.
Add the saffron and raisins.
Mix well and heat through.
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Key Ingredients: lamb meat, green cardamom, clarified butter, tamarind, cinnamon, cloves, salt, garlic, sugar, tarmarind, saffron, raisins