Ingredients
Finely minced meat 1 lb
National Garam masala 1/2 tsp
Onion 1
Cinnamon 1 large pinch ground
Garlic cloves 2
Ground cardamoms 1 large pinch
Fresh ginger 1/2 inch piece
Ground cloves 1 small pinch
Dry red chillies 6
Gram flour (besan) 1 tbsp
National Coriander powder 1 tsp
National Turmeric powder 1 tsp
Thick coconut milk 1 tbsp
National Cumin seeds powder 1/2 tsp
Thick curd 1/4 pint
Chopped fresh mint 1 tsp
Ground almonds 1/2 tsp
National Salt to taste
Cooking Directions
Mince onion, garlic and ginger and fry with chilies in a little ghee for 3-4 minutes.
Stir in the ground turmeric, coriander, cumin seeds, almonds and the other spices.
Mix this thoroughly and continue cooking on a low fire for about 5 minutes.
Then add the gram flour (besan), minced meat, coconut milk and salt to taste.
Cook for 10 minutes longer, turn out the contents in the pan and grind the mixture into a fine paste.
Blend together the thick curd and some of the mint with a pinch of salt.
Then take sufficient meat paste to form a small ball and flatten it out in the palm of the hand.
Put 1/2 tsp of the curd mixture in the center.
Gradually work the meat upwards until the curd is covered and a round flat cutlet is formed.
Fry in hot ghee till golden brown.
