Ingredients:
1 kg. boneless mutton, washed and cut into 2 cubes
2 piece ginger
4 flakes garlic
100 gms. almonds (blanched)
coconut
tsp. saffron essence
1 tbsp. poppy seeds
4 egg whites (beaten stiff)
2 tbsp. garam masala
1 tbsp. coriander
2 tbsp. flour
tsp. each of grated nutmeg and mace
1 tbsp. cumin seeds
salt and chili powder to taste.
Preparation:
Grind the onion, ginger and garlic to a paste.
Also grind the almonds, coconut and poppy seeds separately to a smooth paste and mix in the essence, egg whites, flour and little salt.
Blend all the spices and the rest of the salt into the onion paste.
Rub the paste well on mutton cubes and set aside for 1 hour.
Then sprinkle a little hot water on top and cook over a slow fire till quite tender and fry.
Remove from fire and cool.
Now richly coat each piece of mutton with the almond mixture and deep fry over a slow fire till golden brown.
