Directions
1. Heat ghee in a pan, add bay leaves, cloves, cinnamon and cardamoms, and sauté.
2. Add sliced onion and fry for a few minutes, add garlic paste and chilli powder and sauté.
3. Add mutton and fry for a few minutes.
4. Add salt and sugar to taste.
5. Gradually stir the yoghurt.
6. Put the lid on and leave to cook.
7. If water dries up add a little water.
8. Cook till water dries up and ghee comes on top
9. Serve hot with rice or parota.

Rosogolla

Ingredients:

Milk (with fat) 1 litre.
Lemon juice 1 dl.
3mm x 3mm square sugar cube 12.
Sugar 1 dl.
Water 5 dl.
Suji (white seed) 1 teaspoon.

Procedure:

Make chhana with the milk and lemon juice. Drain out the water and fasten the cloth very tightly with chhana inside and hang it for at least 12 hours. The is to drain out the last drop of water.
Take out chhana (it should be now like a hard ball), mix suji with it and grind well together in a mixer. The mixture will become very soft and fine.
Make 12 round balls with one sugar cube inside of each ball.
Mix 1 dl sugar with 6 dl water and boil. Put the round white balls one by one when the water starts boiling. Cover the pan and let it boil with the balls at highest temperature for 15 minutes.
Take out the pan from heat and cool it naturally.