Add a little oil to a pan. Add sliced onions and cook till they turn brown. Keep them aside.
Clean the minced mutton.
Grind the minced mutton a little so it’s fine.
Roast the besan/gram flour till it lets out a sweet aroma, usually 3-4 minutes on low to medium heat should be good.
Add the roasted besan to the kheema/ minced mutton.
Make a paste of the caramelized onions, ginger garlic paste, and coriander leaves
Add the roasted Besan and the paste made in the last step.
Add Red chili powder, cumin powder, fennel powder, black pepper powder, Turmeric powder, and salt. Also add the besan. Add the paste made with brown onion and Ginger garlic.
Mix everything really well.
Make small balls of equal size.
Add Olive oil to a pan followed by cumin seeds, fennel seeds, bay leaf, cardamom, cinnamon and clove. Saute for a minute.
Add green chilies and saute for a few seconds. Don’t let the chilies splutter.
Add chopped onions and cook till they turn light brown.
Add Ginger garlic paste and cook till the raw smell fades away.
Add red chili powder, cumin powder, fennel powder, coriander powder, turmeric powder and salt. Add a little water and blend the masalas and cook it properly till the rawness of the masala goes away. Takes around 4-5 minutes.
Add chopped tomatoes to a blender
Make a puree adding little to no water.
Add the puree to the pan.
Cook it for 5 minutes
Add Yoghurt to the pan. Cook for 5 minutes
Add little water and Kasoori methi
Add the prepped meatballs carefully
Let the water be enough to immerse the meatballs. Do not stir and cook on medium flame and be very careful as shaking the pan too much or stirring hard can break the meatballs
Cook till you see the oil separate and meatballs change color. Usually, this process takes around 15-20 minutes.