1. In a pessure cooker, add saunf and cinnamon
2. Let them spluttter; add onions and fry a bit.
3. Add mutton to the above mix and fry for a while then add ginger-garlic paste, turmeric, red chilli powder, garam masala powder, coriander leaves and salt
4. Cook for some time.
5. Remove from heat and add the beaten curd and put the cooker back on the flame and cook for a few minutes.
6. Then pressure cook the entire mix until mutton is tender.
7. Allow the above mixture to cool and grind the above until it forms a mince (consistent enough to form balls)
8. Add some oil and 1 tsp lemon juice, to the above mince and shape them into oval shaped kebabs and deep fry in oil.
9. Serve with pudina chutney.

Note: Ensure that curd is thick without any water else kebabs would split while frying.

Tips: For better taste, add 1 tsp curd while grinding the mixture. While frying, if the kababs split, add 1-2 tsp besan or mashed chana dal to the remaining mixture.