|Aniseed powder||1 Teaspoon|
|Aniseed powder||2 Teaspoon|
|Chili powder||1 Teaspoon|
|Garam masala powder||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Dry ginger powder||1 Teaspoon|
|Mustard oil||1 Tablespoon|
|Mustard oil||1⁄2 Cup (8 tbs)|
|Mutton kheema||1 Kilogram|
|Oil||1 Teaspoon (For Greasing Hands)|
|Red chili powder||1 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Yoghurt||1⁄2 Cup (8 tbs)|
Mix together and knead all the ingredients mentioned above in part I.
Divide into 30 to 40 equal portions.
After greasing the right hand palm, shape each ball into a kofta which should be about 3" long and cylindrical in shape and round at the ends.
Take a deep kadhai.
Heat the oil in the kadhai to smoking point.
Add cloves, cumin seeds and asafoetida as mentioned in part II.
Reduce the heat.
Add chilli powder, turmeric powder and 1/4 cup of water.
Go on stirring till oil begins to separate.
Add half a cup of well beaten yoghurt and continue stirring till the yoghurt blends into the gravy.
Now add half a litre of water, ginger powder, aniseed powder and salt.
Stir and mix well.
Place all the koftas, one by one, gently in the vessel and continue to cook on low heat for 15 mins to half and hour, till most of the water disappears and the gravy thickens and oil begins to separate again.
Add ghee and the garam masala powder and mix by holding the kadhai with a pair of tongs or cloth and start swirling it around.
Machh is ready to be served.