Fry the dry fruits each separately in Ghee and keep them aside. Fry Semolina also in the same ghee and keep it aside. Boil the two liters of milk, keep steering until it thickens and comes down to 1 litre. Add sugar to the milk. Stir continuously. After the sugar is dissolved, add Semolina and then add the rest of the dry fruits one by one. Lastly add 2-3 drops of rose essence for the finishing touch. Serve hot or cold as you may desire.
Heat oil in a saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally. Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes. Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes. Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat. Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Remove the cover of the pan for the last 10 minutes of cooking. Serve hot.
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