Gushtaba: The King of Kashmiri Wazwan

Step 1 (The Meat): Pound the meat and fat together with a wooden mallet until it becomes a fine, smooth paste. This is what makes Gushtaba spongy.

Step 2 (Meatballs): Wet your hands and shape the meat paste into large, smooth round balls.

Step 3 (Yogurt Gravy): Whisk yogurt and cook it in a large pot with ghee and whole spices. You must stir it continuously in one direction until it boils.

Step 4 (Poaching): Gently drop the meatballs into the boiling yogurt gravy. Do not stir for the first 5 minutes.

Step 5 (Simmering): Add fennel powder and ginger powder. Cook on low heat for 30 minutes until the meatballs are cooked and the gravy is creamy.

Step 6 (Finishing): Sprinkle crushed dried mint leaves. Serve hot.