To begin the recipe we have to take mince mutton along with some fat. Now grind smoothly onion, ginger, garlic and green chillies. Then in the same mixer jar grind the minced meat. Don't use water while grinding. Then add all the powdered masala mentioned above in the ingredient section of the kofta and mix it very well. Now make fine powder of sesame seeds, dessicated coconut, cashews, black,green cardamom and roasted gram separately. Add this also to the kofta mix leaving 2 tbsp of the powder.

That 2 tbsp powder will be added in the gravy later. Now combine all the spices in the kofta mixture and mix it very well. Knead it for a good 4-5 minutes just like we knead a dough. This process will ensure that the koftas will be juicy and tender and will not break while frying. Once mix well keep it aside for 15 minutes to rest. Meanwhile let's make birista for take 2 big onions peel and wash them and cut into thin slices. In a wok add oil once get heated add the sliced onion and fry it.

Fry till it gets a beautiful golden brown colour don't cook it more otherwise the gravy will look black in colour. Now make lemon size balls from the minced meat mixture in a shape of kofta. The meatballs must be smooth without cracks. Once all the balls are made then we will fry it in the same oil in which we had fried the onions on medium. Don't over crowd the meatball while frying. Fry it till it gets brown from all sides. It takes 5 minutes to get one batch done. Likewise fry the other batch

By the time birista is cool down grind it with yoghurt to a smooth paste. Now everything is done let's make gravy for the kofta. For that in the same oil when gets heated add cloves, green cardamom and black pepper corns. When start to splutter add the ginger and garlic paste and saute for 2 minutes then add all the dry spices mentioned in the ingredient section of gravy. Add 1/4 cup water to it so that the spices won't burnt. Once the oil start to ooze out add the onion and yoghurt paste.

While adding this paste lower the flame else the yoghurt will curdle. Once get completely mixed cook it for 3-4 minutes then add the powder which we made and store 2 tbsp for gravy. Mix everything very well and cook until the oil come out and aroma starts to come. At this point add 3-4 cups of water and mix it well with the spices and allow it to boil. Once start to boil add all the fried meat balls to it cover it and cook it on high flame. When start to boil again then lower the flame.

And cook it for 10 minutes. After that add 1 tsp dry roasted cumin powder and 1 tsp kasuri methi to it mix it again cover it and cook it for 5 more minutes then off the flame. Then add chopped coriander leaves to it cover it and allow it to rest for 10 minutes. Then serve hot with the choice of your bread or rice or anything you like.
Make it and enjoy it with your loved ones.
Happy Cooking😊