From   India Unlimited

Prep: 15 minutes

Cook: 20 minutes

Method: Moderate

Course: Main Course

Type: Kashmiri

Key Ingredients:

A popular Kashmiri mutton dish


  • Mutton mince (keema) 250 gms
  • Egg white 1
  • Salt to taste
  • Red chilli powder 1 tsp + to sprinkle
  • Black cardamom seeds ½ tsp
  • Mustard oi 1 tsp
  • Ghee 1½ tbsps
  • Browned onion paste 2 tbsps
  • Cumin seeds ½ tsp
  • Black pepper powder 1 tsp
  • Fennel powder 1 tsp
  • Cinnamon powder 1 tsp
  • Cloves, crushed ½ tsp
  • Black cardamom powder ½ tsp
  • Green cardamom powder ½ tsp
  • Coriander powder 1 tsp
  • Dried fenugreek leaves (kasuri methi) powder 1 tsp
  • Yogurt, whisked 2 tbsps
  • Fresh coriander leaves, chopped 2
  • tsps


  • 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.