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Ingredients:
2 Cloves
2 tsp Salt
½ cup Milk
1 cup Curd
250 gm Ghee
1 tsp Turmeric
Asafoetida a pinch
1 tsp Garam Masala
1 tsp Ginger Powder
2 tsp Kashmiri Mirch
1 kg Meat (from ribs)
1 tsp Aniseed Powder
Method:
Make about 2" x 4" oblong pieces of meat with fatty layer and skin intact, and
each piece with 2 or 3 rib bones.
In a pan, of about 3 litres capacity, pour half litre of water, and the half cup
of Milk
Add turmeric, ginger and aniseed powders along with cloves, a tsp salt and the
asafoetida and stir
Place the Meat pieces in the pan, and boil on a medium flame.
After half an 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 exetent.
In a bowl, add to the curd, the kashmiri mirch, garam masala, and a tsp of salt,
and make a batter of these by beating with a spoon.
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. Keep aside
the Meat pieces.
Heat ghee, in a kadahi, on slow fire and deep fry the meat pieces on by one,
after dipping each in the prepared batter. Fried brown, these meat pieces are
ready to be served piping hot.
Tip: Meat that is partially frozen is much easier to cut or slice.
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