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Fill a large pot with 8 to 10 cups water. Add the mutton, half of the onions, the whole cloves, cardamom pods, cinnamon stick, cumin seeds, 1 tablespoon of the garlic paste, and 1 tablespoon of ...

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This cover image released by Hardie Grant shows the cookbook “Pakistan,” by Maryam Jillani. (Hardie Grant Publishing via AP) Dessert included seviyan, sweetened vermicelli noodles simmered in ...

Let it cool to room temperature before serving. To store, transfer to an airtight container, refrigerate, and use within 2 to 3 days. From “Pakistan,” a cookbook by Maryam Jillani.