|Minced mutton||1 Kilogram|
|Pure ghee||1⁄2 Kilogram|
|Ginger powder||1 Teaspoon|
|Aniseed powder||1 Teaspoon|
|Garam masala powder||1 Teaspoon|
|Mustard oil||1⁄2 Cup (8 tbs)|
|Cumin seeds||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Aniseed powder||2 Teaspoon|
|Black pepper powder||1 Teaspoon|
|Black cardamom powder||1 Teaspoon|
|Cinnamon powder||1⁄2 Teaspoon|
In a bowl mix nicely, by hand, all the ingredients mentioned in part I.
Then using a wooden pestle and stone mortar, pound it into fine mass.
This can be done in batches.
Now, divide the powdered mass into four to eight portions.
With greased palms shape each portion into a compact cylindrical shaped sausage and put these aside in a plate.
In a deep bowl mix and churn together, with a churning stick 1/2 kg curd, 1 cup milk, 1 tsp ginger powder, 2 tsp aniseed powder, 1 tsp salt and 1/2 tsp sugar as mentioned in part II.
Pour two cups of water in another deep pan and bring it to boil.
Gently put the prepared minced meat cylindrical pieces, one by one, and side by side allow these to boil for 15 mins, till these turn firm and are half done.
Remove the pan from the heat and take out the pieces with a perforated ladle and keep aside in a plate.
Cut each into 1/2" thick slices.
Keep the soup in a separate bowl to cool down.
Add the soup to the curd mixture (point number 3) and blend well.
Wipe the inside of the pan and pour into it the mustard oil and heat it on a medium flame.
When the oil reaches smoking point, remove the pan.
Add cloves, cumin seeds and a pinch of' asafoetida powder.
Stir, add the curd and soup mixture and stir continuously, so that the curd does not curdle.
Cook for 5 mins.
Add the minced meat slices to the boiling gravy and cook for 10 mins on low heat.
Swirl the pan around, so that the pieces do not break.
Now, let it simmer for half an hour or so till the gravy thickens and the oil begins to float on top.
Add the garam masala powder, ajwain, crushed green cardamom seeds, black pepper powder, black cardamom and cinnamon, along with the ghee.
Mix gently or swirl the pan again.
The Shyaem is ready for serving.