Ingredients:

• 500 g – Mutton kheema (goat or lamb meat)
• 6-7 – Potatoes
• 2 – Onions
• 3 tbsp – dry Coconut grated
• 1 – Tomato
• 2 – Green chilli
• 2 tbsp – Cilantro
• 2 tbsp – whole Garam Masala
• 1 tsp – Cumin seeds
• 1 tbsp – Coriander seeds
• 1 tbsp – Fennel seeds
• 1 inch – Ginger
• 4-5 Cloves – Garlic
• 2 tbsp – Red Chilli powder
• 1 tsp – Turmeric
• 1 tsp – Garam Masala or Meat masala
• salt
• 3 tbsp – oil
• oil to fry
• bread crumbs
• 2 – Egg whites
• rava

Method:

1. Slice onion finely.
2. Roast half the onion, whole garam masala, coriander seeds, fennel seeds and coconut.
3. Grind together along with chilli, cilantro, garlic, ginger and tomato.
4. Make a smooth paste.
5. Take a pan, add oil to it and add remaining onion and fry till golden brown .
6. Add red chilli powder, haldi, kheema and salt.
7. Saute and cover the pan.
8. When water from the kheema evaporates, add the paste and cover once again with a plate which has water on top, otherwise the dish will burn .
9. This should be done on medium flame.
10. After some time add the water on the plate into kheema and cook till done .
11. If any water is left, dry out the kheema.
12. Add the garam masala and let it sit and cool down.
13. Boil potatoes and mash them.
14. Add bread crumbs and salt.
15. Make a katori of potato mixture and stuff kheema mixture in it and roll it into patties.
16. Dip in egg whites and then in bread crumbs or rava.
17. Shallow fry them till they become crisp on both sides and brown in colour.
18. Serve with chilli sauce or tomato ketchup.

Recipe courtesy of Jyotsna