Ingredients :
Koftas
500g Mutton Mince + 10g Fat
1/2tbsp Salt
1tbsp Ginger Garlic Paste
Paste of 3 Chillies + Handful of Coriander
1/2tsp Turmeric Powder
1/2tsp Garam Masala
1/2tsp Pepper
1tsp K. Red Chilli Powder
1/2tbsp Coriander Powder
1tsp Cumin Powder
1/2tbsp Kasuri Methi
1/4 cup Bhuna Besan
1tbsp Butter
Oil to Deep Fry

Gravy
1 cup Oil
Whole Spices
5 Green Cardamoms
2 Cinnamon Sticks
6 Cloves
2 Bay Leaves
10 Black Pepper Corns
Paste of 2 Onions
1tbsp Ginger Garlic Paste
1tbsp Green Chilli Paste
1/2tsp Turmeric Powder
1tsp Degi Mirch
2tsp K. Red Chilli Powder
1/2tbsp Coriander Powder
1tsp Cumin Powder
1/2tsp Garam Masala
1tsp Salt
Paste of 3 Tomatoes
1/2 cup Yogurt
1.5 cups Water
1tbsp Kasuri Methi
1tbsp Chopped Coriander

Method :
1. Grind mutton mince + 10g fat in a mixer of food processor. Drain in strainer to remove excess water.
2. Transer ground mince to a bowl. Add salt ginger garlic paste, green chilli coriander paste, bhuna besan and butter. Mix well and marinate for 30 mins.
3. Heat oil and shape them into lemon sized koftas. Deep fry on medium flame for till light golden brown. Remove and set aside.
4. To prepare the gravy, geat oil in a pan and add the whole spices. Saute for few seconds.
5. Add onion paste and saute till light golden brown.
6. Add ginger garlic padte and green chilli paste. Saute for 1 - 2 mins.
7. Add the mentioned spices. Cook till oil separates.
8. Add tomato paste. Cook till oil separates.
9. Add whisked yogurt and mix well. Cook till oil separates.
10. Add water and bring to a boil.
11. Add fried koftas and kasuri methi.
12. Cover and cook for 30 mins on low flame.
13. Gsrnish with chopped coriander.
14. Serve with rice, chapati, paratha. Enjoy