Ingredients

• 1 kg - Lamb - (1/2 boneless and 1/2 with bone)
• 2 litres - milk
• 2-3 - cinnamon pieces
• 4- black cardamoms
• 8 - green cardamoms
• 1 tbsp - whole aniseed
• 8 - black peppercorns
• 6 pieces - garlic
• 1/2 cup - ghee (clarified butter) -
• 1/2 - onion, pureed and fried
• salt to taste

How to Make Kashmiri Doodh Ras (Lamb Cooked in Milk)

• Boil the lamb with the whole spices tied in a muslin bag.
• Boil the meat in as much water as necessary till the lamb is almost tender (about 1 cup or so of the water remains).
• Remove the lamb pieces straining the liquid in which the lamb was boiled.
• Reserve this liquid to be used later.
• Boil the two litres of milk until only one litre remains.
• Add the boiled lamb and the reserved liquid with the milk.
• Put in the fried onion too.
• Cook till the lamb is done as per your requirement.