- Mutton leg, boneless and fat removed1 kilogram
- Mutton fat 200 gram
- Oil to fry
- Onion , sliced 2 medium
- Green cardamom powder 1 teaspoon
- Salt to taste
- Mutton stock 4 cup
- Yogurt 5 cups
- Clove 6-8
- Black cardamom 1-2
- Green cardamom 6-8
- Fennel seed (saunf) powder 3 teaspoon
- Dry ginger powder (soonth) 3 teaspoon
- Garlic paste 1 1/2 tablespoon
- Pure ghee 4 tablespoon
- Dry mint leaves 1/4 teaspoon
METHOD
Heat enough oil in a kadai and deep fry onions until brown. Cool and grind into a fine paste. Mutton a wooden block and use a mallet to pound and keep fat pieces. Preferably you should use a stone base. Add mutton fat and continue to mince. Add green cardamom powder and salt and continue to re-enroll. Ice cubes so the meat does not get hot add the mince. Ice cubes, add some water, dip your hands in it and fills with wet hands wet. In this way the recruitment wet, but also to keep you cool. Then dip your hands in cold water and mince koftas either round or oval shape. Mutton in stock Cook for ten to fifteen minutes koftas. Pan with ½ cup water and mix in the yogurt and mix well. Place a sieve over the pan and place it a muslin cloth, pour yogurt mixture and strain. Cook cloves, green cardamom, black cardamom and salt, mix with strained high heat stirring constantly until the mixture changes its color to taste. Make a paste of dry ginger powder and fennel powder and add to yogurt mixture. Brown onions and garlic paste add paste diluted in a little stock. Add butter and continue to cook. Drain and add koftas to gravy stock. Do not throw the rest away stock. Add gravy or you can use it for another dish. Simmer for a while and then add dried crushed mint leaves
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