| • | Put the lamb into a bowl with ginger, chopped chilies, chili powder, coriander, 1 tsp garam masala and 1 tsp salt.
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| • | Add 1 tbsp of the yoghurt to moisten and mix well the spices.
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| • | If the lamb is very lean, little amount of ghee can also be added.
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| • | When done, take a portion of the prepared meat mixture in hand.
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| • | Make a little long oval shaped roll with the help of gentle squeeze and toss movements of hand.
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| • | Repeat the procedure with rest of the lamb mixture.
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| • | Heat ghee in a heavy saucepan.
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| • | Add dried milk, sugar, remaining yoghurt, garam masala & salt.
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| • | Fry the mixture and then add half cup of hot water.
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| • | Bring to boil and then add prepared rolls.
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| • | Cover the pan and simmer until no liquid remains.
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| • | When done, turn the rolls over, add half cup of hot water and pepper.
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| • | Reduce the flame and cover the pan. Simmer again until the liquid is absorbed.
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| • | Sprinkle the dish with cardamom.
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| • | Serve hot with Indian bread and rice. |
