• Mutton Mince – 500g
• Onion – 5 medium (2 very finely chopped, 3 sliced)
• Ginger-Garlic Paste – 4 tsp
• Whole garam massala
• Turmeric – 1 tsp
• Cumin powder – 2 tsp
• Coriander powder – 4 tsp
• Cashew nut paste – 2 tbsp
• Red Chilli powder – according to taste, but more spicy will be tastier
• Tomato – 2 medium sized – chopped
• Salt to taste
• 1 Egg
• Gram flour – 2 tbsp
• Ghee – 2 tsp
• Kashmiri Red Chilli powder (for colour)
• Mustard oil – 4 tbsp
• Garam massala powder -1 tsp
• Sugar – pinch
• Bay leaf- 2
• Mace – 1 pod
- For Mutton Balls: Finely mince the mutton (preferably in a grinder with a little refined oil), add finely chopped onion, gram flour, egg and half of all the ingredients – expect tomato, cashew paste, whole garam masala and turmeric.
- Mix well with mutton mince and make small balls of equal size.
- For Gravy: Heat oil in a flat pan, add bay leaf, whole garam masala, and mace. Wait for few second for its flavour to come, then add sugar and caramelize it.
- Add sliced onion, fry till golden brown. Then add tomato and fry for some time. Add the rest of the ginger-garlic paste, cumin and coriander powder, turmeric, red chilli powder and stir well. Add cashew nut paste and stir continuously till the oil separates. Add salt.
- Mix it well and add 1.5 litres of warm water. When it comes to the boil, add the mutton balls, cover the pan, reduce the flame and cook.
- It will take 20-25 mins to get completely cooked.
- Then add ghee, garam massala powder, Kashmiri red chilli powder. Serve with Roti/Paratha.
Recipe courtesy of Debi