This is a traditional and an authentic Kashmiri delicacy, especially served during special occasions. It has delicate mutton balls in a creamy soup like consistency. They are best relished with some helping of Biryani or any Indian fried flat bread. This exotic dish forms an integral part of a wazwan (Kashmiri platter).
- 1 cup mutton mince
- 1/2 tsp. coriander-cumin powder
- 1/2 tsp. ginger powder
- 1 tsp. fennel powder
- 1 bay leaf
- 3-4 cloves
- 1 onion, chopped
- 1/2 tsp. garam masala powder
- 1 cup yoghurt, beaten
- 2 tbsp, ghee (clarified butter)
- salt to taste
- coriander leaves to garnish
Mix together the mince, salt to taste, fennel powder and coriander-cumin powder. Shape into marble sized balls. Keep aside.
Boil 2 cups of water along with a pinch of salt or to taste, bay leaf and cloves. Drop in the prepared mince koftas and cook, covered on a low flame till done (15-20 minutes).
Heat ghee and saute the onions till light brown. Add the beaten yoghurt, ginger powder, garam masala powder and salt to taste. Simmer on low flame for another 4-5 minutes.
Add the cooked koftas along with the water in which it was simmered. Continue to cook further for a couple of minutes. Serve, garnished with chopped coriander leaves.