Ingredients

• Part A:
• 1 kg - minced mutton, of leg, shank and shoulder mixed with some fatty pieces
• 1 kg - pure ghee
• 1 tsp - ginger powder
• 1 tsp - aniseed powder
• 1 tsp - salt
• 1 tsp - garam masala
• 1 tsp - curd
• 1 tsp - asafoetida solution
• Part B:
• 1/2 cup - mustard oil
• 3 - cloves
• 1/2 tsp - cumin seeds
• A pinch of asafoetida
• 1/2 kg - curd
• 1 cup - milk
• 1 tsp - ginger powder
• 2 tsp - aniseed powder
• 1 tsp - garam masala
• 1/2 tsp - caraway seeds
• crushed seeds of 5 green cardamoms
• 1 tsp - black pepper powder
• 1 tsp - black cardamom powder
• 1/2 tsp - cinnamon powder
• 1 tbsp - ghee
• salt as per taste
• 1/2 tsp - sugar

How to Make Shyaem

• Take a steel or tinned copper or brass patila of about 2 litres capacity.
• Pour 2 cups of water in it and bring it to a boil on a stove.
• Gently put the prepared minced meat cylindrical pieces, one by one, and side by the side in the 'patila', and allow these to boil for about 15 mins, till these turn stiff and get somewhat cooked.
• Remove the 'patila' from the heat, and take out the pieces using a perforated ladle and allow these to cool in a plate.
• Keep the soup in a separate bowl to cool down.
• Cut the cooled cylindrical pieces, into 1/2 inch thick round slices, using a sharp bread knife, and keep aside in the plate.
• Add the soup to the curd mixture (Part B) and mix nicely using a steel ladle.
• After wiping the inside of the patila, pour into it the mustard oil and heat it on a medium flame.
• When the froth disappears and oil begins to smoke a little, remove the patila from the fire for a few minutes to let the oil cool a bit.
• Add cloves, cumin seeds and a pinch of asafoetida powder.
• Stir, add the curd and soup mixture, and resume heating the patila, while stirring the contents constantly, so that the curd does not crack and separate.
• After boiling for a few minutes, the contents blend into a homogenous gravy.
• Add the minced meat slices to the boiling gravy and let it cook for 10 mins on low heat.
• Shake the patila, or stir gently with a steel or wooden ladle, now and then.
• Now, let it simmer for half an hour or so till the gravy thickens and the oil begins to separate.
• Add the remaining ingredients of the 'B' list, i.e., garam masala, caraway seeds, crushed green cardamom seeds, powdered black pepper, black cardamom and cinnamon, along with the ghee.
• Mix with the ladle, or by holding the rim of the patila with a cloth and shaking it gently.
• The shyaem is ready for serving.