Kashmir Gustaba Pounded Mutton Ball Yogurt Wazwan Finale

Ingredients

• For the meat balls:
• 500g mutton — minced then pounded in a mortar for 20 minutes to extremely smooth paste (or food-processed 8 minutes)
• 50g mutton fat — finely minced and added to the paste
• 1 tsp fennel powder
• 1 tsp dry ginger powder
• 1/4 tsp cardamom powder
• Salt
• For the yogurt gravy:
• 2 cups thick yogurt — whisked with 1 tbsp besan
• 3 tbsp ghee
• 3 green cardamom, 2 black cardamom, 1 cinnamon stick, 4 cloves
• 1 tsp fennel powder
• 1/2 tsp dry ginger powder
• 1/4 tsp asafoetida
• Salt
• A pinch of saffron in 2 tbsp warm milk

Method

1. Pound minced mutton with fat and spices in a mortar for 20 minutes until completely smooth, sticky and cohesive — it should stretch without breaking. A food processor achieves a similar result in 8 minutes.
2. Shape into large smooth balls about the size of a large lemon — 6 to 7 cm diameter.
3. Wet palms repeatedly to prevent sticking. Refrigerate 20 minutes to firm up.
4. Bring a pot of salted water to a gentle simmer.
5. Carefully lower the meat balls in. Poach on medium heat 15 to 18 minutes until cooked through and lighter in colour. Remove carefully.
6. For the gravy: heat 3 tbsp ghee. Add whole spices — fry 30 seconds.
7. Add asafoetida. Add fennel and ginger powder.
8. Stir 30 seconds. Reduce to very low. Add yogurt in 3 additions stirring continuously. Simmer gently 8 minutes.
9. Add salt and saffron milk. Add poached meat balls.
10. Simmer very gently on low for 15 minutes without boiling vigorously.
11. Gravy should be ivory-white and fragrant. Serve with Kashmiri rice.