Wash and clean the mutton keema. Drain the water.
In a blender add keema, onion, green chilies, coriander leaves, ginger and garlic.
Do not add water while grinding.
Grind it to paste.
Transfer it to a mixing bowl, add all spice powders and mix well.
Keep the mixture in refrigerator for 30 mins.
Now heat a tawa.
Add 2 tsp of oil and spread all over the tawa.
Take a ball from the mixture and make it flat with your fingertips.
Place it over the tawa and drizzle oil over it.
Let it cook in medium flame for 2 - 3 mins on one side.
Then flip it and drizzle oil for 2 - 3 more mins.
Remove it to a serving dish.
Do not Overcook. The cutlet should be juicy.
If you overcook, the cutlet will lose its juiciness.