Ingredients:

2½ – 3 kg leg of veal
2 large cardamoms
3 cloves
1-2 tsp mustard
1 onion, sliced
50 g butter
50 g unmelted ghee

Method:

* Make small incisions in meat and insert cloves with head exposed. Put half of the butter, ghee and onions in the pan, add meat and remaining ingredients on top of meat. Cover and cook on high heat for 10-15 minutes to brown onions and meat. Turn meat and brown on other side.
* Cover and simmer on low flame till meat is cooked, about 2½ – 3 hours. To prevent meat from burning check every half hour.
* Serve in its own gravy with roast potatoes.

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