Gushtaba

Mince the mutton and mutton fat together very finely using a heavy stone mortar (or a meat grinder). The traditional method requires pounding for 30–40 minutes until the meat becomes a smooth, sticky paste.

Season the minced meat with fennel powder, dry ginger powder, cardamom powder, and salt. Mix thoroughly and knead until the mixture holds together. Divide into 8 large balls (koftas), each about 75g.

Bring a large pot of salted water to a boil. Gently lower the meatballs in and parboil for 10 minutes. Remove with a slotted spoon and set aside. Reserve the stock.

Heat ghee in a heavy-bottomed pot over medium heat. Add cloves, black cardamom, and cinnamon stick. Fry for 1 minute.

Add finely sliced onions and fry until deep golden brown, about 15 minutes.

Add Kashmiri red chilli powder and turmeric, stir for 1 minute.

Whisk the yogurt until smooth. Reduce heat to low and add the yogurt gradually, stirring constantly to prevent curdling.

Add the reserved mutton stock and bring to a gentle simmer. Add fennel powder and dry ginger powder to the gravy.

Gently lower the parboiled meatballs into the simmering yogurt gravy. Cook on low heat for 25–30 minutes, turning occasionally, until the meatballs are fully cooked and the gravy is rich and creamy.

Adjust salt and serve hot as the final course of a Wazwan feast, garnished with a pinch of cardamom powder.