PREPARATION
1. Take a muslin cloth, add 4 pods green cardamom, 3 pods black cardamom, 6 pods cloves, 1 inch cinnamon stick, 1 teaspoon cumin and close the cloth tightly.
2. Take a pressure cooker, add 300 grams mutton keema, 40 grams split bengal gram, muslin cloth, 1 bay leaf, 3/4 teaspoon salt, 200 milliliters water and mix it well.
3. Cover it with lid and cook till you hear 4 - 5 whistles.
4. Open the lid and remove the bay leaf and muslin cloth.
5. Transfer the mixture into a blender, add 1/2 egg and blend well.
6. Transfer this into a bowl and keep aside.
7. In a blender, add 15 grams mint, 15 grams coriander, 1 teaspoon green chili, 40 grams raisins, 1/2 teaspoon salt, 2 teaspoons lemon peel, 1 teaspoon powdered sugar, 3/4 teaspoon dry mango powder and blend it into a smooth paste.
8. Transfer this into a bowl and keep aside.
9. Take some mutton mixture in your hand and flatten it with the help of your fingers.
10. Now, add some prepared chutney on it and shape it into a cutlet.
11. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.
12. Drain it on an absorbent paper.
13. In a blender, add 35 grams mint, 40 grams onions, 1 teaspoon green chili, 1 teaspoon salt, 1 teaspoon dry mango powder, 50 milliliters water and blend it into a smooth paste.
14. Serve hot with prepared chutney.