Grind cumin seeds, cloves, cardamom, black pepper, cinnamon, and red chili flakes to make a fine powder. Grind cashew nuts and roasted chana dal to a fine powder.
Add the spices powder, chana dal powder, and salt to minced mutton and mix thoroughly.
Put mutton in a food processor along with green chili and coriander leaves and process until well ground.
Add ¼ cup water to keema to make koftas soft. Keep the keema in the refrigerator for half an hour. Grease your palms with oil and make lemon-sized balls.
In a pan, heat oil and cook onion and 2 green chilies for a few minutes. Add ginger, garlic paste and cook until the raw smell has vanished.
Now, add tomato puree, coriander powder, red chili powder, salt and turmeric powder. Mix well.
Add koftas and cook on medium heat until cooked thoroughly and oil starts floating on the top.
Garnish with lemon wedges and coriander leaves. Serve hot with roti or paratha and enjoy.