Ingredients:

• 1 kg – Meat
• 100 g – Suet and fatty portions of intestines (cut into pieces)
• 1 cup – Milk
• 1 cup – Curd
• 2 pieces – green or dry Ginger (approx. 10 g)
• 2 tsps – aniseed, whole
• 2 – cardamoms, big
• 1/2 tsp – chilli powder
• 2 tsp – Turmeric
• 2 tsp – aniseed powder
• 1 tsp – dry Ginger powder
• 1 tsp – Garam Masala
• 10 – green Cardamoms
• 3 – Cloves
• 1/2 tsp – Caraway seeds
• 2 pinches – Asafoetida powder
• 1/2 cup – Mustard oil
• 1 tsp – Cumin seeds
• Salt to taste

Method:

1. Into a steel or tinned brass or copper ‘patila’ of about three to four litres capacity, pour a litre of water.
2. Put in the meat, along with the suet and fatty intestine pieces.
3. Add green or dry ginger pieces, after crushing these a little by pounding.
4. Also add turmeric powder and whole aniseeds, along with chilli powder, crushed big cardamoms, 2 tsp of salt and a pinch of asafoetida.
5. Stir well and put the ‘patila’, after covering it with a lid, on medium heat to boil slowly for half an hour.
6. Remove the vessel from the fire, and by straining through a colander or a strainer or a coarse cloth, collect all the stock in a bowl.
7. Sort out all the semi-cooked meat pieces from the strained mass and discard all the boiled ginger pieces, aniseed, cardamoms, bone pieces, etc.
8. Wash the vessel and pour in it the stock.
9. Add the milk and curd, after thoroughly churning these together along with powdered aniseed and powdered dry ginger.
10. Bring it to a boil again, while the contents of the ‘patila’ are constantly being stirred by a wooden or a steel ladle, so that the curd and milk do not crack, and separate from the soup.
11. When homogeneously blended gravy is formed, add the sorted and half cooked meat, fatty intestines and suet.
12. Occasionally stir the contents gently.
13. Let it simmer on low heat.
14. Meanwhile in a pan or a kadai, heat the mustard oil till the foam disappears, and after removing the pan from the fire, let the oil cool a bit.
15. Add a pinch of asafoetida, cloves and the cumin seeds.
16. Stir till the cloves, cumin seeds and the asafoetida gets fried but not charred. This imparts an aroma to the oil.
17. Add this oil along with fried spices to the meat, while it is simmering.
18. Stir with a ladle and let it cook on low heat, till the meat is tender.
19. Now, add garam masala and caraway seeds, and a bit of crushed green cardamoms.
20. Stir and remove the ‘patila’ from the fire before serving the dish.

Recipe courtesy of Priscilla Farro