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.

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

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