- 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
- 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: While the flavor of meat marinated in wine will continue to improve with time, do not marinate foods in lemon or lime juice for more than the time specified. The citric acid will turn the meats gray.