kashmiri goshtaba

Kashmiri Gushtaba
Ingredients
½ kg mutton
250 grams yogurt
250 grams clarified butter
2 black cardamoms
2 fried onions
4 green cardamoms
4 cloves
6 green chilies
2 cups chicken stock
1 tsp black peppers
1 tsp salt
½ tsp red chili powder
½ tsp green cardamom powder
2 tsp ground fennel seeds
¼ tsp dry ginger powder
2 tsp garlic
2 tbsp mint

Method
Chop ½ kg mutton in a chopper until it is finely chopped. Add salt to taste, ½ tsp green cardamom powder, 1 tsp ground fennel seeds and ½ tsp red chili powder to chopped mutton and mix. Form small balls of the mutton mixture. Boil 2 cups chicken stock and add mutton balls when it reaches a boiling point. Cook on low flame until oil forms a separate layer. Now heat 250 grams clarified butter and add 4 green cardamoms, 2 fried onions, 250 grams yogurt, 1 tsp black peppers, 4 cloves, 2 tsp garlic, 1 tsp ground fennel seeds and 2 black cardamoms to it. Stir on low flame for a couple of minutes. Then add chicken stock, koftas and 6 green chilies and allow cooking on low flame. After half an hour, turn off the flame and add 2 tbsp mint leaves and ¼ tsp dry ginger powder. Kashmiri Gushtaba is ready to serve.