Kashmiri Gushtaba (Meatballs in Yogurt Curry)

Prepare the yogurt by hanging it in a muslin cloth or fine sieve for about 2-3 hours to remove excess water until thickened. Set aside.

In a mixing bowl, combine the mutton mince with 1/2 teaspoon salt and 1 tablespoon rice flour. Knead well for 10-15 minutes until the mixture is sticky and smooth.

Form small round meatballs (about 1 inch diameter) from the mixture. Arrange them on a plate.

In a heavy-bottomed pan or kadhai, heat 2 tablespoons ghee on medium heat. Add green cardamom pods, black cardamom, cloves, cinnamon stick, fennel seeds, and asafoetida. Sauté gently for 1-2 minutes until aromatic.

Add the hung yogurt gradually, stirring continuously to prevent curdling. Add dry ginger powder, Kashmiri red chili powder, and remaining salt. Mix well.

Add 2 cups of water to the yogurt mixture and bring it to a gentle simmer on low heat, stirring occasionally.

Carefully add the prepared meatballs to the simmering yogurt gravy. Cover and cook on low heat for 40-45 minutes until the meatballs are cooked through and tender. Stir gently occasionally to avoid breaking the meatballs.

In the last 5 minutes, add the remaining 1 tablespoon of ghee on top of the curry for richness and flavor.

Once cooked, remove from heat and let it rest for 5 minutes before serving.