10 breast piecesof mutton, with 2 ribs each
4 small elaichis
1 tsp sonf
4 pieces of laung
1 inch piece dalchini
1/2 litre milk
125 gram flour
50 gram rice flour
salt
1/2 tsp lal mirch powder
a pinch of hing
125 gram ghee
Tie the elaichi, sonf, Laung and dalchini in a piece of cotton cloth and place them, with the meat, milk and half a litre of water in a degchi, on the fire.Boil for thirty minutes or more till the meat becomes tender and liquid evapourates. While the meat is cooking prepare a batter of gram and rice flour with little water..Mix well till it acquires a light consistency. Add salt, lal mirch and hing to the batter and mix well. Dip the pieces of boiled meat in the batter and fry till they are golden brown.
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