Ingredients:
About: 2
Ghee: 250 gm
Curd: 1 cup
Red Kashmiri chilly powder: 2 ts
Ginger powder: 1 ts
Aniseed powder: 1 ts
Turmeric: 1 ts
Asafoetida: A pinch
Garam masala: 1 ts
Salt: 2 ts
Milk: 1/2 cup
Cloves: 2
The Steps:
Pre - Preparation :
1) In a pan, of about 3 litres capacity, pour 1/2
litre of water,
and the l/2 cup of milk.
2) Add turmeric, ginger and aniseed powders along
with cloves, a ts
salt and the asafoetida.
3) Stir and place the meat pieces in the pan, and
boil on a medium
flame.
4) After l/2 hour or so, when the meat becomes
tender, and almost all
water gets absorbed and evaporated, remove the pan
from the stove
and let it cool down to some extent.
Preparation :
1) In a bowl, add to the curd, the chilly powder,
garam masala,
and a ts of salt, and make a batter of these by
beating with a spoon,
or by means of a hand churner.
2) Take out the cooked meat pieces from the little
gravy left,
which, after straining, can be used for some soup or
mixed with the
above batter.
3) Keep aside the meat pieces.
4) Heat the ghee, in a wok, on slow fire and
deep-fry the meat
pieces one by one, after dipping each in the
prepared batter.
5) Fried brown, these pieces are ready to be served
piping hot.
6) Instead of deep-frying in ghee, you can place
the cooked and
battered pieces of cooked meat, in baked clay
plates, after smearing
ghee inside the plates.
7) Covering each plate with another, seal the rims
with kneaded
wheat flour dough.
8) Place on a slow fire of live charcoals or
smokeless burning
cow-dung cakes so that the meat pieces get sauteed,
in an hour or so,
to a deep brown colour.
9) Some live coals can also be placed on the top of
these plates.
10) This slow steam cooking of meat getting grilled
in earthenware
plates, imparts a special flavour and aroma to the
dish.
11) Remember to serve steaming hot.
Calories: 4590
Suggested Accompaniments:
Sauce
Left - Over Ideas :
1) Add leftover mutton pieces to onion and tomato
gravy and cook for
a while.
2) Garnish with chopped coriander leaves.