Add everything to a Pressure cooker and cook on a low heat for about 15 minutes at first. Then pressure cook for 10 whistles or more as required accordingly. Do not add water at all. The Curd releases a lot of water that's enough for the Mutton to get cooked.
Let the pressure settle down completely before opening the lid of the cooker. If there is any water left, cook until it is dry and pliable to shape into Kabaabs. Let this come down to room temperature and then grind to a smooth paste. Grease your palms with Oil and shape either into round or oval shaped patties and shallow fry them on a low heat until crisp and done.
Flip over when done on one side and then cook on the other side too. Enjoy them with your favourite dip too at any time you wish to have something exotic.
