Mutton Kheema koftha Fry

Ingredients:

Mutton Kheema	¼ kg (250gms)
Onion	1 small
Ginger-Garlic paste	½ tsp
Green Chilly	2 – 3
Oil	2 tbsp
Salt	to taste
Coriander Leaves (Chopped)	3 tbsp
Fried Gram flour	2 tbsp
Egg	1
Mint leaves	8 – 10

Spice powders:

Turmeric	Little
Red chilli / coriander powder mix	1 tsp (flat)
(Red chilli and coriander powder mix :: 100 : 150 gms)
Pepper powder	¼ tsp
Fennel seed powder	½ tsp
Garam masala powder (ready mix)	¼ tsp
Cinnamon - clove mix	3 – 4 pinch
Grind equal portion of Clove and Cinnamon mix Store in Air Tight container – 10 : 10 gms

Method:

1. Wash Kheema and strain/squeeze the water. Add little turmeric and salt – mix well place it in a vessel / bowl and place this in a pressure cooker.
2. Cook it for 3 whistles, lower the flame cook further for 5 minutes. Remove kheema after the pressure is released, pour it in the kadai, fry till the water gets dried up/ evaporates.
3. If you want you can grind into a coarse texture.

Grinding Masala:

1. Slice the onions, Cut the Green chilly into 2/3 pieces.
2. Heat 2-3 tsp of oil  in kadai / wok add the onion, mint leaves and green chillies. Fry till dark pink. Switch off the flame and add Ginger-garlic paste. Cool and transfer into a mixie jar. Along with this add all the spice  powders and salt and grind into a coarse paste. No need to add water.
3. Add this masala paste into the coarsely ground kheema along with fried gram dhal powder and mix well. Beat the egg in a separate bowl, add only enough egg to make a thick dough (add beaten egg little by little).
4. Now make them into small lemon size balls.
5. Heat 2 tbsp oil in a kadai/wok, Lower the flame, arrange the kheema meat balls. After 2-3 minutes, gently turns over and repeat the process till it turns Golden Brown. 
6. A good Starter –Serve with mint chutney / sauce    

Tip:

• Cooking in low flame tastes better.
• Variation: You can also deep fry the meat balls in oil. (For faster cooking, flatten the meat balls into vada shape and fry).