Ingredients:

• 1/2 kg – mutton, finely minced
• 1 – Egg
• 2 tbsp – chana, roasted, grounded & sieved
• 2 tsp – coriander, chopped
• 1 tbsp – poppy seeds, soaked in water
• 15 to 20 – Garlic pods
• 1.5 inch piece – Ginger
• 4 – onions, finely sliced
• 4 – tomatoes, skinned & pureed
• 2 tsp – coriander powder
• 1 tsp – Turmeric powder
• Salt to taste
• 1.5 cups – yoghurt, whipped
• 1 cup – oil
• Water
• 2 – black Cardamoms
• 1 tsp – whole pepper
• 5 to 6 – Cloves
• 5 – green Cardamoms
• 2 – Bay Leaves 1 inch – Cinnamon stick

Method:

1. Grind the garlic, ginger and the poppy seeds together. Keep aside.
2. Heat oil in a pan and add the onions to it.
3. Fry till they turn brown in colour. Add little water to it and stir.
4. In another pan, mix the spices, a cup of water and allow it to simmer for 10 mins. Keep aside.
5. In the onion mixture, add the ginger-garlic paste, the poppy seeds mixture and fry for another 2-3 mins.
6. Add the coriander powder, turmeric powder and salt. Mix well.
7. Add the chopped tomatoes and stir.
8. In the meantime, mix the egg, channa powder, coriander leaves and the mutton mince with salt.
9. Grease hands with little oil and make small koftas and keep aside.
10. Add them to the onion mixture.
11. Strain the water from the whole spices and add to the koftas. Bring it to a boil.
12. Cook for about five minutes and then add yogurt.
13. Reduce the heat and cook for about 45 mins.