Mutton mince – 250 gms (washed and drained)

    Cashew – 8-10 nos.

    Almonds – 8-10 nos.

    Roasted Gram flour – 1 tablespoonful

    Ginger Garlic paste – 1 teaspoon + ¼ teaspoon

    Red chili powder – ½ teaspoon + ½ teaspoon

    Turmeric powder – ¼ teaspoon + ¼ teaspoon

    Caraway seeds – ¼ teaspoon

    Garam masala powder – a big pinch + ¼ teaspoon

    Salt – to taste

    Yogurt – 150 gms

    Fried onions – ½ cup

    Green chilies – 2-3 nos.

    Coriander leaves – 1 tablespoon (finely chopped)

    Water – as required

    Oil – As required


    Grind the cashews, almonds and the roasted gram flour into fine powder. In a bowl take the mince and add 2 tablespoons of the ground nuts powder, Ginger garlic paste 1 teaspoon, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, Pinch of garam masala, caraway seeds and salt to taste. Transfer into a chopper and grind until it forms dough like consistency. Shape into small balls and set aside in freezer for 10 minutes. Shallow fry in oil until they change colour. Remove on a paper towel.

    In a pot heat 2 tablespoons oil. Add the remaining ground nut’s powder and sauté for 2-3 minutes on low flame. Add the remaining ginger garlic paste, yogurt, remaining red chili, turmeric powder and garam masala powder. Slit the green chilies and add in the masala with crushed fried onions, coriander leaves and half to ¾ cup water. Add salt to taste. Cook the gravy with covered lid for 3-4 minutes on simmer. Add the prepared meatballs in the gravy and cover the pot with aluminum foil. Simmer and cook for 8-10 minutes. Garnish with coriander leaves. Serve hot with Parathas.