Ingredients:

• 1 kg – leg of Mutton (cut into 1.5 inch long pieces)
• 3 large Cardamoms
• 1 tbsp – Coriander seeds
• 1 tbsp – Cumin seeds
• 25 gms – Almonds
• 25 gms – Pistachios
• 25 gms – Cashewnuts
• 25 gms – Walnuts
• 25 gms – Peanuts
• 4 Cloves
• 1.5 piece Cinnamon stick
• 2.5 piece Ginger
• 1.5 tsp – Saffron essence
• a large pinch each of Nutmeg and Mace
• oil or Ghee for frying
• silver or gold foil
• salt and chilli powder to taste

Method:

1. Blanch and grind all the nuts to a paste.
2. Powder all the spices together.
3. Now grind the ginger to a paste.
4. Dissolve the nut paste in milk and cook over a slow fire till the milk turns thick and leaves the sides of the vessel.
5. Mix in the ginger, spices, salt and saffron, remove from fire and beat till smooth. Set aside.
6. Grease wooden board with ghee and place each strip of meat sprinkled with salt, till it flattens out to almost an inch in thickness.
7. Now apply the milk cream mixture liberally over one side of the meat, in a thick layer, and roll up into a tight roll.
8. Secure well with thread. Set aside for an hour.
9. Place 4 bamboo sticks across the ends of a saucepan and 4 in the opposite direction to form a shelf.
10. Then put in 2 cups of water and a few tsps of ghee.
11. Place the rolls side by side on the bamboo shelf, cover the pan tight, and cook over a very slow fire.
12. Put live coals on a griddle or tava and place it over the covered pan.
13. Cook till the rolls are tender and all the moisture has been absorbed.
14. Then take the sticks out and place the rolls in the pan, frying to a rich golden colour on all sides. Place in a serving dish. Serve immediately.