Preparation Time: 20 minutes
Boil the minced mutton in a pressure cooker with a little salt and 1 cup of water until soft. If any water remains, dry it on low flame. Add ginger paste, garlic paste, red chilli powder, curd, gram flour, turmeric, and salt to the boiled mutton. Mix well and knead the mixture to make it soft. Form round, smooth balls (koftas) from the mixture.
Heat mustard oil in a non-stick wok or pan. Fry the koftas on low flame until golden brown. Remove and place them on absorbent paper to drain excess oil.
In the same wok, heat 4 tablespoons of oil. Add cinnamon stick, cloves, green cardamom, black cardamom, bay leaves, and asafoetida. When the spices start spluttering, add grated onion and cook until it turns pink. Add garlic paste and sauté until the raw smell disappears. Add ginger paste, red chilli powder, turmeric, and salt. Mix well.
Add the fried koftas to the gravy and cook for a few minutes until the koftas absorb the flavors. Add water if needed to adjust the consistency of the gravy. Sprinkle garam masala powder and mix well. Cook for another 5-10 minutes on low flame.
