Kashmiri Gushtaba

Ingredients

• 800 g minced lamb or mutton, about 10 percent fat
• 2 tsp salt
• 1/2 tsp ground green cardamom
• 2 tbsp ghee, for the meatballs
• 3 tbsp ghee, for the gravy
• 500 g thick plain yoghurt, at room temperature
• 1 litre lamb stock
• 3 tbsp fried onion paste
• 2 garlic cloves, crushed
• 2 tsp fennel powder
• 1 tsp ground dried ginger (sonth)
• 4 green cardamom pods
• 2 black cardamom pods
• 2 cloves
• 2 bay leaves
• 1/2 tsp ground black pepper
• 1/4 tsp dried mint
• 1 tsp salt, for the gravy

Before you cook

• Take the yoghurt out of the fridge an hour ahead so it comes fully to room temperature.
• Blitz the minced meat with the salt, ground cardamom and 2 tablespoons of ghee in short bursts, scraping down between each, until it becomes a smooth, elastic paste.
• Wet your palms and roll the paste into 10 large, tightly packed balls.
• Whisk the yoghurt until completely smooth and free of lumps.

Steps

1. Heat the 3 tablespoons of ghee in a wide heavy pan over medium heat.
2. Lay in the meatballs and turn them for 3 minutes until they are lightly sealed all over.
3. Lift the meatballs out onto a plate.
4. Add the cardamoms, cloves and bay leaves to the pan and fry for 20 seconds.
5. Stir in the crushed garlic and 2 tablespoons of the fried onion paste.
6. Pour in the lamb stock and bring it to a boil.
7. Take the pan off the heat for a moment and whisk in the yoghurt in a slow stream.
8. Return the pan to low heat and stir constantly in one direction until the gravy reaches a bare simmer, about 6 minutes.
9. Add the fennel powder, ground dried ginger and salt.
10. Slide the meatballs back into the gravy.
11. Simmer uncovered on the lowest heat for 1 hour, turning the meatballs now and then, until they are tender and the gravy has reduced by a third.
12. Stir in the remaining onion paste and the black pepper.
13. Crush the dried mint between your palms over the pan.
14. Serve two meatballs per person with plenty of gravy and plain rice.