In a mixer, take 10 cloves of garlic (peeled, whole), a piece of ginger (2-inch size, roughly sliced), 3 pieces of green chilies (whole), ½ piece of onion (medium size, roughly sliced) and grind them roughly.

Now, add a portion of 750 grams of mutton keema to it and blend nicely. Check the texture. Transfer it to a bowl. Keep it aside.

Now, take some more mutton keema in the mixer and add 1 tsp of red chili powder, 1 tsp of cumin seeds powder, 1 tsp of coriander seeds powder, 1 tsp of garam masala powder, ½ tsp of turmeric powder, and 1 tsp of salt to it. Grind it them nicely and transfer it to the same bowl with the earlier minced mutton.

Also, grind the remaining mutton keema as it is and transfer to the bowl. Now, to it, add 1 finely chopped medium-sized onion, a handful of finely chopped coriander leaves.

In a clean and dry mixer, now take ½ cup of chana dal (roasted) and 1.5 tsp of poppy seeds (khas khas). Make a smooth powder of them.

Add this powder to the minced mutton, leaving about a tablespoon of it to use in the korma.

Mix them all nicely. Make relatively large kofta balls and keep them on a plate aside.

Now, to fry the kofta balls, heat an adequate amount of cooking oil to fry the mutton koftas on a medium flame. When the oil is hot, put as many kofta balls in it as it can accommodate nicely. Flip with a fork and fry them nicely until they turn to a nice golden-brown color and cooked up to 30 to 40% only.

Remove them one by one with a pair of tongs and keep them aside on a plate.

Now, to make the korma, take 1 piece of onion (medium-sized, sliced), 10 cloves of garlic (peeled, whole), 1 piece of ginger (2-inch size, roughly sliced) and make a fine paste of them.

Now, in a kadai or deep-bottom saucepan, heat about ½ a cup of cooking oil that is left after frying the kofta balls. Add 4 pieces of green cardamom, 5 pieces of cloves, and 1 piece of cinnamon (1-inch stick) along with the onion and ginger-garlic paste to it. Stir and fry the onions nicely until it turns to a slight golden-brown color.

Now, turn the flame to low and add 1 tsp of cumin seeds powder, 1 tsp of coriander seeds powder, 1 tsp of Kashmiri red chili powder, 1 tsp of red chili powder, and ½ tsp of turmeric powder to it. Mix them all well with the onion and fry for about 2 to 3 minutes. Now, add the remaining chana dal and poppy seeds powder to it and mix nicely.

In the meantime, in the remaining oil in the frying pan, fry 1 cup of finely sliced medium sized onion to deep brown. Transfer it to the mixer. Also, add ½ cup of yogurt to it and make a smooth mixture.

Add this mixture to the masala and mix it nicely. Fry it, stirring occasionally, until you see the oil separating. Now, add 1 tsp of salt to it. Mix nicely.

Then, turn the flame to medium and add the fried kofta. Mix them nicely with the masala gravy.

Now, add 1.5 cups of water to it and mix nicely. Cover and cook it on a low flame for about 15 to 20 minutes.

Now, remove the lid and add 1 tsp of garam masala powder, a handful of finely chopped coriander leaves, and 3 green chilies (whole). Give it a nice final mix, cook for another minute on a medium flame and check the texture and consistency.

Your tasty, spicy and delicious homemade mutton kofta is ready to serve. Transfer it to a serving bowl and enjoy it hot with roti, plain paratha, or lachha paratha.