- 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: It's easier to slice meat and chicken thinly if they are partially frozen. Wrap the meat or chicken in plastic wrap and freeze for 15 minutes.