Prep Time: 30 mins 

Cooking Time: 1 hour 30 minutes 

Serves: 4

Ingredients: 

• Minced Meat (Deenaji’s Mutton Keema) – 250 gms (Makes around 12-13 koftas/meatballs)
• For Koftas/Meatballs : – Deenaji’s Minced Meat- 250 gms
• Salt- 1/2 tsp
• Pepper Powder- 1/2 tsp
• Onion chopped- 2 tbsp
• Green Chillies chopped- 2 
• Garlic, sliced- 3 cloves (1 tsp)
• Coriander Leaves, chopped- 2 tbsp
• Breadcrumbs- 1/2 cup (US cup measure)
• Whisked Egg- 1 small egg
• Red Chilli Flakes- 1 tsp
• Oil- 1 tbsp 

For the Gravy:

Whole Spices:

Green Cardamom- 3 – Cloves- 3 – Cinnamon- 2 – Bay Leaf- 2 

Fried Onion Paste:

Fried Onions- 2 medium (120 gms onion) – Curd/Yogurt- 2 tbsp 

Spice Powders:

Turmeric Powder- 1/4 tsp – Red Chilli Powder- 1 tsp – Coriander Powder- 2 tsp – Cumin Powder- 1 tsp – Garam Masala Powder- 1/2 tsp 

Other Ingredients:

Ginger Garlic Paste- 2 tsp – Cashew Paste- 6 cashews – Tomato Purée- 4 tbsp – Salt for seasoning- 1/2 tsp – Oil- 3 tbsp – Coriander leaves chopped, for garnish-2 tbsp 

Preparation:

Take a grinder/mixer, add the minced meat and all ingredients for the koftas other than breadcrumbs, whisked egg and red chilli flakes. Now grind everything into a smooth mixture. Remove to a bowl and then add the breadcrumbs, whisked egg and red chilli flakes. Mix well with a spatula and knead with hand. – Now, grease your palm and take out small portions to form the meatballs/koftas. Roll it in your palms to make smooth & round in shape. – Arrange them side by side on a plate and keep in freezer for around 30 mins. – For Fried Onion paste, slice the onions and then fry till golden. Remove and blend into a smooth paste by adding 2 tbsp curd/yogurt. – Also make cashew paste of 6 cashews. First grind into a powder and then add water to make a smooth paste. – You can use readymade tomato purée and if not available, also blend 2 small red tomatoes into a purée. – Chop coriander leaves for garnish and set aside. 

Process: 

Take a pan and heat oil for shallow frying the meatballs(koftas). – Add the meatballs side by side to not crowd the pan and fry them for 6-7 mins on medium heat (reduce to low heat few times) till uniformly brown. Fry in batches. – For the gravy, heat oil in a wok/kadai and add the whole spices. Once it splutters, add the ginger garlic paste and fry on low heat for 2 mins. – Now add the brown onion paste, mix and fry on low heat for 2 mins. Add the tomato purée, mix and fry on low heat for another 2 mins. – Add all spice powders other than Garam masala powder and 1/2 tsp (or to taste) salt, give a mix and cook on low heat for 2-3 mins till oil separates. – Now add 250 ml water, Garam masala powder, mix and cook on low heat for 2-3 mins till oil separates. – Add the fried koftas(meatballs), mix and cover & cook on low heat for 10 mins. Remove the lid, add the cashew paste, mix and again cover & cook for 5 mins till oil separates and the meatballs are cooked. – Garnish with chopped coriander leaves.