• 1 kilogram of Mutton Ribs
  • 1 cup All-Purpose Flour (Maida)
  • ¼ tsp. of Baking Powder (Soda)
  • 1 tbsp. Ginger (Adrak) (chopped)
  • 1 (2" piece) of Cinnamon Stick (Dal Cheeni)
  • 1 tbsp. Aniseeds (Sounf)
  • Salt (to taste)
  • 2 tbsp. Plain Yogurt
  • 250 ml. Whole Milk
  • Groundnut Oil (for frying)


  1. Wash and dry mutton ribs well. Tie ginger, cinnamon, aniseeds in a clean white cloth and place them with the meat, milk and half liter of water in a vessel or pot. Cook until the meat becomes tender. Drain the mutton and squeeze the spice bundle to extract maximum flavor and discard. Reserve the stock.

  2. Sieve the flour, baking powder and salt together. Add the curd and enough stock to make a batter of thick consistency.

  3. Heat oil in a pan. Dip the mutton pieces in the batter and fry well until golden.

Yield: 6 Servings
Degree of Difficulty: Medium
Recipe Category: Main Course Mutton/Beef/Lamb
Recipe Ethnic Group: Kashmiri
Recipe Requested by, Ishtiaq Ali (Pakistan)
Another Delicious Main Course Motton/Beef/Lamb Dish You Should Try - Mutton Do Pyazi