Take finely minced mutton and add egg white, salt and mustard oil and mix well. Keep aside.
In a muslin cloth or a soft cloth take Coriander powder, Fennel powder, Cumin powder, Kasuri methi, Cinnamon powder, Cloves , Cardamon powder and crushed Black Cardamon (moti elaichi) and 1 tbsp salt and tie them into a potli/pouch so that
Now take a large deep vessel and boil around 4-5 glasses water in it. Once the water start heating add bay leaf and the spice pouch in the water and let it boil.
Once the water starts boiling, make small ball shaped koftas or dumplings with your palm and start adding them in water.
Boil the dumplings on medium flame till most of the broth evaporates and the koftas are cooled properly.
Now take some water in a separate bowl. Take out the spice pouch, dip it in water in the bowl and squeeze it properly.
Add this water to the large vessel where the koftas were boiling. Boil again for a minute.
Discard the spice pouch now.
In a separate wok fry the onions till they are golden in color. Grind them into a paste when cool.
Put zeera/cumin seeds in the wok and add whipped curd along with onion paste, stir it continuously so that curd will not curdle till it starts boiling properly.
Add this mixture and pure ghee to meat balls and cook for 5 minutes on a low flame.
Garnish it with mint leaves or coriander and few strands of saffron.
Serve Hot with Boiled Rice!!!