Ingredients

• 200 gms minced mutton/keema
• half cup chana dal
• 1 onion chopped finely
• 3 green chillies
• 1/2 tea spoon red chilli powder
• 1/4 tea spoon haldi
• 1 tea spoon ginger garlic paste
• 4 garlic flakes
• 1/2 inch ginger
• half lemon juice
• 2 tea spoons dhaniya (whole)
• 1 tea spoon jeera
• 2 green cardamoms
• 3 to 4 cloves
• 1/2 inch cinnamon
• Salt to taste
• 1 table spoon chopped coriander
• Oil for deep fry

Method

Take the minced mutton/keema in a pressure cooker.  Add a tea spoon of ginger garlic paste, haldi, red chilli powder, 1 table spoon lemon juice, a cup of water and 1/2 tea spoon of salt.  Pressure cook for 6 to 8 whistles.  After the pressure is gone, remove the whistle and cook until the keema becomes dry and allow it to cool.  (you can see in the pic above.)

Heat half table spoon of oil in a pan.  Add cloves, cinnamon and cardamoms.  Fry for a while and add the chana dal.  Fry until it turns to golden color and allow the ingredients to cool.
First grind the ingredients to fine powder.

Now add Ginger, garlic green chillies and keema to it.  Grind coarsely and take it into a bowl.  Add chopped onions and dhaniya leaves to it.

Add salt to taste and make small vadas.  You can make in any shape.  You can see in the pic. above.

Heat oil in a pan.  Deep fry the vadas in a medium flame.  When they turn to golden color, remove and place them on an absorbent paper. 
Kaima vadalu/Keema vade/minced mutton vada are ready..... Serve hot with tomato sauce.

Tip: You can also prepare gravy seperately and put the vadas for gravy curry......you can see in the pic. above.


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