Ingredients:

• mutton(boneless) – 1700g
• Ghee – 250gm, finely chopped
• Onions – 200g
• sonth(dry Ginger powder) – 60g
• Saunf (fennel) – 30g
• Cinnamon (powdered) – 4 sticks
• black Cardamom (powdered) – 6
• Curd (beaten) – 1 kg

Method:

1. Pound lamb pieces to a pulp on a smooth stone with a wooden mallet.
2. Add a pinch of salt, a tsp of sonth and cardamom and continue pounding.
3. Shape the pulp into round balls, 2 inches each in diameter.
4. Poach meatballs for about 5 to 8 min.
5. Saute 1.5 onion in ghee till it turns translucent, and becomes a paste.
6. Add beaten curd.
7. Stir and cook till it turns light brown.
8. Add 7 cups of water and the meatballs.
9. Boil for 5 mins, then allow it to simmer for about 15 min.
10. Serve hot.