• 500 gms. finely minced kheema
• 1 tbsp. of thick coconut milk
• 2 cloves of garlic, fresh or pickled ginger and 2 fresh or pickled chilies (all
• Chopped very finely)
• 1 teaspoonful of ground turmeric
• Teaspoonful of ground cumin seeds
• Teaspoonful of ground almonds
• Teaspoonful of ground chironjee
• Teaspoonful of ground allspice a large pinch of ground cinnamon
• A large pinch of ground cardamoms
• A small pinch of ground cloves
• 1 teaspoonful of ground coriander
• 1 tablespoonful of besan
• Salt to taste
• Few mint leaves
• Teaspoonful of dry curds (dahi)
• Handful of coriander leaves.

In a little ghee, fry for 3 to 4 mins, onion, garlic, fresh ginger, fresh chilies.

Then add the chopped coriander leaves, well washed, ground coriander, ground turmeric, ground cumin seeds, ground almonds, ground chironjee, ground allspice, ground cinnamon, ground cardamoms, ground cloves and besan.

Mix thoroughly and continue the slow cooking for about 5 mins. longer.

Then add the finely minced kheema.

Cook for 10 mins. longer. Add salt.

Turn out the contents of pan and either grind or pound this mixture into a fine paste.

Blend together dry curds and fresh mint with a pinch of salt.

Then take sufficient meat paste to form a ball the size of billiard ball, and depress this ball gradually in the palm of your hands until you produce a shallow depression, in which you place tsp. of the curds or yogurt mixture.

Then gradually work the meat upwards until the curd is covered completely and you have a round flat cutlet.

These cutlets are fried to a golden brown.

by Pak101.com (few years ago!) / 1003 views