1. Combine minced mutton with onion, garlic, chilli powder and cumin powder.
2. Add lightly beaten eggs and salt.
3. Grease your hands with little oil and shape the meat mixture into small balls.
4. Heat the ghee in a fry pan and fry the meat balls till golden brown.
5. Heat the stock with tomato puree with salt and pepper to taste.
6. When it begins to boil, add the contents of the fry pan.
7. Simmer for 20-30 minutes, till the meat balls are cooked.
8. Mix corn flour with 1/2 cup of water and add to the soup.
9. Simmer for 2 more minutes.
10. Add coriander and mint leaves. Serve hot.

Serves: 4