Mutton: 1kg(boneless, washed and cut into 2" pieces)
Ginger: 2" piece
Garlic: 4flakes
Almonds: 100gm(blanched)
Coconut: 1/4cup(grated)
Poppy seed: 1tbsp
Saffron essence: 1/2tsp
Egg: 4(whites-beaten)
Garam masala: 2tbsp
Coriander: 1tbsp
Flour: 2tbsp
Nutmeg and mace powder: 1/4tsp
Cumin seed: 1tbsp
Chilli powder to taste
Salt to taste
Method:
Grind the onion, ginger and garlic to a paste. Also grind the almonds, coconut and poppy seeds separately to a smooth paste and mix in the essence, egg whites, flour and little salt. Blend all the spices and the rest of the salt into the onion paste. Rub the paste well on mutton cubes and set aside for 1 hour. Then sprinkle a little hot water on top and cook over a slow fire till quite tender and fry. Remove from fire and cool. Now richly coat each piece of mutton with the almond mixture and deep fry over a slow fire till golden brown. Serve with chutney of your choice.