Kashmiri Gushtaba

Pound the mutton mince hard with some of the ghee, fennel powder, dry ginger powder and salt. Keep going until the meat turns pale, sticky and springy, then shape it into large, smooth meatballs.

Bring the measured water to a rolling boil in a deep pot with a pinch of salt and the black cardamom. Gently lower the meatballs into the boiling water to seal their exterior. Cook for 15 minutes until they are firm to the touch and cooked entirely through. Remove the meatballs and preserve the residual stock.

15 min

In a heavy-bottomed lagan or pan, introduce the whisked curd. Elevate the heat to medium and whisk constantly and vigorously without breaking rhythm until the curd achieves a steady boil to thoroughly prevent splitting.

Once the curd is boiling stably, temper it by adding the pre-heated mustard oil, crushed green cardamoms, cloves, the remaining fennel powder, and remaining dry ginger powder.

Reduce the yogurt spice emulsion until it thickens and acquires a pale, creamy hue. Pour in the reserved mutton stock to build the gravy and bring to a gentle simmer.

Carefully place the cooked meatballs into the bubbling yogurt velouté. Cover tightly and simmer on low heat for 15 minutes, allowing the spongy meatballs to deeply absorb the rich, tart flavors.

15 min

Finish the dish by folding in the remaining ghee and crushed dry mint leaves. Turn off the heat and allow the curry to rest undisturbed for 10 minutes to let the aromatics bloom.

10 min