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.
Key Ingredients: lamb meat, green cardamom, clarified butter, tamarind, cinnamon, cloves, salt, garlic, sugar, tarmarind, saffron, raisins