Mutton and Rice

Add cinnamon stalks to rose water and leave to rest and soak.

Soak chickpeas for 2-3 hours, strain, add tap water and parboil until soften.

Slice mutton into small cubes, add enough water to cover and bring to a boil with, removing scum occasionally untill all skimmed.

Add the cinnamon stalks, garlic cloves, peppercorns, turmeric, garlic slices, salt, pepper and half the grated onion, then cover with a lot of water because there should be about 5 cups of meat stock remaining when meat is tender.

Get mutton off stock and put rest of grated onion with salt in pot over low flame, stirring to avoid it sticking to bottom of pot.

When onion broils, add garlic, ghee, mixed spice,almonds, cardamom and drained rose water and keep on low flame for about 9-10 minutes.

Add lemon juice to crushed garlic, coat meat cubes with

this mixture, heat ghee, fry meat till golden, then add to onion mixture

Heat ghee and fry rice, till you notice all the grains are well mixed with the ghee.

Add the 5 cups of meat stock and cook with the cover removed on high flame until the stock has been absorbed.

Make a hole in the center, add the meat mixture, place cover and cook over very low flame for 25-30 minutes till you notice rice is already well done.

Mix the rice well with the mutton mixture, then serve.