Method of Preparation:
Wash and dry mutton ribs. Tie ginger, cinnamon, aniseeds in a clean white cloth and place them with meat, milk and half liter of water in a vessel. Cook till the meat becomes tender. Drain mutton and squeeze the spice bundle to extract maximum flavor and discard. Reserve stock.
Sieve flour, baking powder and salt together. Add curd and enough stock to make a batter of thick consistency.
Heat oil in a pan. Dip mutton pieces in the batter and fry till golden. And serve hot.
