Gushtaba

Method

Combine the minced lamb with chopped onions, ginger-garlic paste, green chillies, coriander, mint, dried ginger powder, crushed cardamom, cloves, salt and black pepper, then knead gently to form a sticky mixture and shape into 8 large oval balls. Heat ghee in a heavy-bottomed pot and fry the sliced onions until golden brown, then remove and set aside. In the same ghee, gently fry the meatballs in batches until lightly browned on all sides, being careful not to break them. Whisk the yoghurt with water or stock and the fennel seeds, then pour this mixture over the meatballs along with the fried onions. Bring to a gentle simmer, cover, and cook on low heat for 30-35 minutes until the meatballs are cooked through and the gravy has thickened slightly, stirring very gently occasionally. The dish should have a rich, creamy sauce with tender, delicate meatballs. Serve hot with steamed rice.