In a mixer grinder add roughly chopped onions, fresh coriander, fresh mint leaves, green chillies, besan, red chilli powder, turmeric, lemon juice and all dry spices. Make fine paste. Add this paste to the washed mutton.
Grind this marinated mutton into a smooth textured mixture for making meat balls.
Make round balls and keep aside. Shallow fry for 2-3 minutes until half cooked. Keep aside.
For making gravy
Dry roast the coconut pieces and peanuts. Caramalize the onion in little oil. Make a fine paste by adding a cup of water. Keep aside.
Heat oil in a cooking pot, add the paste made earlier. To this add ginger garlic paste, red chilli powder, salt and turmeric powder. Saute on high flame, until oil starts oozing out.
To this add curd, mix and cook on high flame for 5 minutes. Then add the fried meat balls. Cover and cook for 15 minutes on low flame.
Then add the fried meat balls. Cover and cook for 15 minutes on low flame.
Add green chillies, fresh coriander, mint leaves and lemon juice. Simmer for 2 minutes. Serve hot with Hyderabadi bagara khana or naan. Enjoy.
Recipe Notes
While shallow-frying, do not fully cook the meatballs.
Adding gram flour makes your koftas soft. If you do not have gram flour, then finely ground roasted chickpeas can also be added.