Ingredients:

For meatballs:

• 500 g minced mutton (very finely ground)

• 2 tbsp mutton fat or ghee

• 1 tsp ginger paste

• Salt to taste

For gravy:

• 1½ cups thick yogurt (whisked)

• 2 tbsp ghee

• 1 tsp fennel powder

• ½ tsp ginger powder

• 2 green cardamoms

• 2 cloves

• 1 small cinnamon stick

• Salt to taste

• 2 cups water

Instructions:

1. Prepare meatballs: Pound or knead the minced mutton with fat, ginger paste, and salt until smooth and sticky. Shape into medium round balls.

2. Boil meatballs: In a pan, boil water and gently add the meatballs. Cook for 8–10 minutes and remove carefully.

3. Make gravy: Heat ghee in another pan. Add cardamom, cloves, and cinnamon. Lower the heat and add whisked yogurt slowly, stirring continuously.

4. Add spices: Mix in fennel powder, ginger powder, and salt. Cook for 2–3 minutes.

5. Combine: Add the cooked meatballs and a little stock. Simmer on low heat for 10–15 minutes until the gravy thickens.

6. Serve: Serve hot with steamed rice.