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Heat the ghee in a saucepan, add the asafoetida, cloves, lamb, three quarters of the yoghurt, fennel, chili and ginger and season with salt.
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Cook, stirring, for 10 minutes until the mince is brown. Add a little water if necessary in case it might burn.
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Add sugar and peas and pour in 70 ml water and let simmer for 20 minutes.
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When there is little liquid left, stir in the cilantro, Kewra Water, saffron, garam masala, and ground cilantro.
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Mix the khoya or milk powder well with the remaining yoghurt, add to the pot and cook for additional 5 minutes until the sauce thickens.