- 750 Gms Boneless Mutton/lamb
- Salt to taste.
- 1×1 muslin cloth.
- 2 Tbsp ginger powder.
- 1 Tsp chilli powder.
- 1 Tbsp cardamom powder.
- 1 Tbsp of elaichi seeds.
- 3 Bay leaves.
- 2 Tbsp mustard oil/sunflower oil.
- 2 Tbsp ghee.
- 1 Tbsp Kasuri methi (optional).
- 2 Med sized finely chopped onions.
- 1.5 Cups dahi (curd).
- 1 Med sized deep pan for boiling mutton balls.
- Mint to garnish (dried mint if possible).
Spices that go inside a muslin/malmal cloth:
- 4 Tbsp of Fennel seeds
- 4 Tbsp cumin seeds
- 3 inches Cinnamon Sticks
- 6-7 pods of Cardamom
- 3 Black Cardamom
- 2 Tbsp of Coriander seeds
- 1/2 Tsp of Methi seeds.
Step by Step Instructions
- Take the boneless mutton/lamb on to a smooth stone surface and pound the meat with a wooden mallet until it turns out to a very smooth paste if possible add some fat to it and set it aside. (you can always blend it if you don’t have a mallet). You should be able to make round shaped balls with the mixture. If you think the mixture is too runny, add some white flour(maida).
- Add elaichi seeds, salt to the minced mutton/lamb mix well, take 1tbsp ghee into a small bowl,apply ghee to the palm and start making balls, round shaped balls just like how you make for chapati.
- Wash the muslin cloth and tie all the spices listed under spices to go inside muslin cloth and make a knot in such a way that the spices remain inside.
- Put 3/4 of water in a deep pan, soak the cloth with spices and bay leaves and boil the water on medium heat. Once the water starts boiling add the mutton/lamb balls into the water.
- Meanwhile take a bowl add the curd, salt, chilli powder, ginger powder, cardamom powder and beat until well combined and set it for the further usage.
- Boil the water on a medium flame till most of the broth evaporates. Now take the mutton/lamb balls out of the pan and set it aside. (Please keep the rest of the spice water aside).
- Now take a cooking pot, on medium heat, add oil,remaining ghee, and add cumin seeds, wait till they splutter and then add the onions, wait until they turn golden brown, reduce the flame and blend the mixture. Now pour the onion mixture into the pan and add the already whipped curd,stir it continuously, if you feel it’s too thick you can always add the remaining spice water or regular water (ensure it isn’t too liquid consistency and thick too).
- Now add the mutton/lamb balls and cook for about 10 minutes by adding few mint leaves and serve hot with roti or rice. (At this point you can add kasuri methi, however it is optional).