boneless mutton legs
mutton fat
green cardamom powder
mutton stock
black cardamom
green cardamom
saunf powder
dry ginger powder
garlic paste
pure ghee
dry mint leaves
1 kg
200 gms
as required
200 gms
1 tsp
to taste
4 cups
5 cups
6 nos
2 nos
6 nos
3 tsp
3 tsp
1 ½ tsp
4 tsp
¼ tsp


1. Heat oil in a Kadai and deep fry the onions till they are brown. Cool and grind them into a paste. Keep the mutton pieces on a wooden block and pound it using a wooden mallet. Add the mutton fat and continue to mince it. Then add the green cardamom and salt and continue again.

2. Add ice cubes to it so the meat doesn’t get too heated. Moisten the meat with hands if necessary. Mince it, and shape the mince into round or oval koftas and cook them for 10 to 15 minutes in the mutton stock.

3. In another pan, mix the yogurt with half a cup of water and blend it well. Keep a sieve on a pan and place a muslin cloth over it. Now, pour the yogurt through it so it’s well strained. Cook the strained mixture with cloves, green cardamom, black cardamom, and salt on high heat.

4. When it starts to change colour, make a paste of the saunf powder and dry ginger and add it to the yogurt mixture. Add the brown onion paste and garlic paste in a little stock to dilute it. Add ghee and continue to cook.

5. Finally drain the kofta from the stock and add the gravy to it. Simmer it for a while and add the crushed and dried mint leaves to it. Serve it hot.