Ingredients

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2 lbs. or 1 kg. lamb, cut into large cubes or for vegetarians large eggplants may be used. The eggplant must be peeled, cut in large 4 inch cubes, salted and set aside. When the water from the eggplant comes out, rinse the eggplant and then fry in oil in a separate pan and keep aside)
1 or 2 tbsp. Kashmir paste
salt to taste
1 tsp. saffron
1 C. plain yogurt
200 gms ghee

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Method :

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1. Soak saffron in the yogurt and keep aside
2. Heat ghee and fry the paste - for the eggplant do not add extra oil just sauté the paste
3. Add meat/eggplant and sear on all sides, frying until well browned.
4. Pour in the yogurt and fry until liquid is absorbed.
5. Add 2 cups of water.
6. Bring to a boil, reduce heat, and simmer, covered, until tender.
7. Remove cover and cook until liquid is gone
Garnish with mint