Mutton: 500gm(minced)
Coconut milk: 1tbsp
Garlic: 2flakes(chopped)
Ginger: 1"(chopped)
Chilly: 2(chopped)
Turmeric powder: 1tsp
Almond powder: 1/2tsp
Garam masala: 1/2tsp
Clove powder: a pinch
Coriander powder: 1tbsp
Cumin powder: 1tbsp
Cinnamon powder: 1tsp
Besan: 1tbsp
Mint leaves: few
Curd: 1/2tsp
Coriander leaves: 1tbsp(chopped)
Salt to taste
Method:
In a little ghee, fry for 3 to 4 mins, onion, garlic, fresh ginger, fresh chillies. Then add the chopped coriander leaves, well washed, ground coriander, ground turmeric, ground cumin seeds, ground almonds, ground chironjee, ground allspice, ground cinnamon, ground cardamoms, ground cloves and besan. Mix thoroughly and continue the slow cooking for about 5 mins. longer. Then add the finely minced kheema. Cook for 10 mins. longer. Add salt. Turn out the contents of pan and either grind or pound this mixture into a fine paste. Blend together dry curds and fresh mint with a pinch of salt. Then take sufficient meat paste to form a ball, and depress this ball gradually in the palm of your hands until you produce a shallow depression, in which you place ½ tsp. of the curds mixture. Then gradually work the meat upwards until the curd is covered completely and you have a round flat cutlet. These cutlets are fried to a golden brown.