Peel and cut the
radish into long batons (like French fries). Slide them into hot oil and deep- fry till light golden. Drain on absorbent paper.
Heat mustard oil in a
non-stick pan, add cumin seeds and saute till they change colour. Add black cardamoms, cloves, carom seeds, fennel powder, asafoetida, Kashmiri chilli powder and dried ginger powder and mix well.
Add fried radish and
Add dried mango
powder, tamarind pulp, salt, black pepper powder and mint leaves and mix well.
Take mutton keema
in a bowl and add egg white, salt, red chilli powder, black cardamom seeds and mustard oil and mix properly.
Heat some ghee in a
non-stick pan and add browned onion paste and cumin seeds and saute till fragrant. Add a little water and mix well.
Put black pepper
powder, fennel powder, cinnamon powder, crushed cloves, black cardamom powder, green cardamom powder, coriander powder and dried fenugreek leaves powder on a muslin cloth, bring the edges together and tie it up like a potli. Dip this potli in the gravy.
Divide the mutton
keema mixture into small equal portions and shape them into balls. Add them to the gravy and cook for 10-15 minutes on low heat.
Take out the muslin
cloth potli and squeeze to extract the flavour and add to the gravy. Add salt and whisked yogurt and mix well.
Transfer into a
serving bowl, garnish with coriander leaves and red chilli powder and serve hot.