1. Tie up the onion and all the spices into a small cloth (potli) and cook it with the meat.
2. Add enough water.

For the pulao:

1. Heat the oil in a heavy-bottomed vessel. Add the whole spices to it.
2. Once they start spluttering, add the onions. Fry till they turn golden brown in colour.
3. Add ginger and garlic and stir for some time. Add nutmeg and cinnamon powder and mix well.
4. Mix in the cooked mutton and the rice. Sprinkle salt over it and continue to stir.
5. Add the mutton stock and mix well. Cover it with a heavy lid to prevent the steam from escaping.
6. Cook on low heat for about 15-20 minutes.
7. Serve hot with raita or chutney.