- 1 Egg
- Salt to taste
- 2 cups Curd
- 1/3 cup Besan
- 2 tbsp Cornflour
- 4 tbsp plain Flour
- 2 tsp Ginger paste
- Oil for Deep frying
- 1 tsp Cumin powder
- 1 kg Mutton Keema
- 1 tsp Garam Masala
- ¼ tsp Cloves powder
- ½ tsp Aniseed powder
- ½ tsp Cinnamon powder
- ½ tsp Cardamom powder
- 2 medium Onions, chopped
- 2 tbsp Desiccated Coconut
- 2 tbsp Mint leaves, chopped
- 2 tbsp Coriander leaves, chopped
- Grind the keema with the egg, cornflour, garam masala and a little salt to a fine paste.
- Make small round or oval koftas and toss in the plain flour. Deep fry in hot oil over medium heat until golden brown & half cooked. Drain & keep aside.
- Heat ghee in a heavy bottomed pan & fry onions until golden brown. Add the ginger paste.
- Beat curd with the besan and 1½ cups of water to a smooth consistency. Add to the heavy bottomed pan, stirring constantly.
- Bring to a boil over medium heat and add all the powdered spices.
- Add the fried koftas & coconut. Simmer until the koftas are cooked through & the gravy is thick.
- Add coriander & mint leaves and serve hot with rice.
Tip: Don't salt meat before you cook it. The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed.