500gm minced mutton
10g mutton fat
1 tsp turmeric powder
1 tsp chilli powder
5g shahi jeera
3 big green cardamom
3 small pieces of cinnamon
1 tsp dry ginger powder
1 tsp dry mint powder
100g onion, finely chopped and fried till golden brown
Salt to taste
5 sprigs fresh mint leaves, finely chopped
5 sprigs fresh coriander leaves finely chopped
Mix the minced mutton with the mutton fat, 1/2 tsp turmeric, 1/2 tsp chilli powder, the shahi jeera and a pinch of salt
Make 16 small round shaped dumplings and set aside.
Take a pan, heat the yoghurt and water. Add the green cardamoms, cinnamons, 1/2 tsp turmeric, 1.2 tsp chilli powder, dry ginger and mint powders, fried onions and salt to taste. Keep stirring to prevent the yoghurt from curdling.
When the mixture comes to a boil, add the boat shaped dumplings.
Cover the pan and cook on low heat for about 25 minutes. Garnish with fresh coriander and mint leaves. Serve hot.