Kashmir Gustaba Pounded Mutton Ball Yogurt Wazwan Finale

Method

1. 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. 2

   Shape into large smooth balls about the size of a large lemon — 6 to 7 cm diameter.

3. 3

   Wet palms repeatedly to prevent sticking. Refrigerate 20 minutes to firm up.

4. 4

   Bring a pot of salted water to a gentle simmer.

5. 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. 6

   For the gravy: heat 3 tbsp ghee. Add whole spices — fry 30 seconds.

7. 7

   Add asafoetida. Add fennel and ginger powder.

8. 8

   Stir 30 seconds. Reduce to very low. Add yogurt in 3 additions stirring continuously. Simmer gently 8 minutes.

9. 9

   Add salt and saffron milk. Add poached meat balls.

10. 10

    Simmer very gently on low for 15 minutes without boiling vigorously.

11. 11

    Gravy should be ivory-white and fragrant. Serve with Kashmiri rice.