1litrelamb stockhomemade (above) or made with 1 stockpot/cube
250mlthick yoghurt(Greek will do, or Indian style)
1tspsalt
freshly ground black pepper
Instructions
Yoghurt
First thing we're going to do, is to transfer the yoghurt to a bowl and leave it at room temperature while you get everything else ready.This is going to ensure that our yoghurt doesn't split later.
Lamb Stock (get this going while you get everything else ready)
Place the bones and water in a large saucepan or stockpot and bring to a low boil. Skim off any scum as necessary.
Leave to simmer for 30 minutes, then strain and use in the recipe. You could immediately reuse those bones to make another "proper" batch of stock, with some celery, carrots, onions, parsley and garlic - for Western style recipes.
Let's make the Meatballs
Place the mince into a large food processor, along with the salt and cardamom. Do this in batches if your food processor isn't big enough.
Process on medium for about 30 seconds, scrape down, then another 30 seconds .Scrape down again, and repeat the process: 30 seconds, scrape down, another 30 seconds. This should do it. At this point, you'll have a fairly homogeneous looking lamb paste.
Form balls weighing about 80g (2.8 oz) with the meat paste, wetting your hands often to prevent sticking. Set aside until needed. Can also be frozen raw. In the image, the largest ball is for rista. 80 x 12 = 960, so each ball won't need to be exactly 80g.
Let's cook the Gushtaba
Using a fork, lightly whip the yoghurt and set aside.
Heat the ghee on medium heat and brown the gushtaba balls slightly for about 2-3 minutes, in one layer. If your pan isn't big enough, do it in 2-3 batches. You won't need much oil as the meatballs are fairly fatty.You could skip browning the balls, if you like and just add them later. Traditionally, the meatballs are not browned, but I prefer them this way.
Add the dried spices and bay leaves, give a quick , 10-second stir, then add the garlic and onion paste. Once again, a quick stir, then add the stock and half the tsp of salt.
Give everything a stir, and slowly add the yoghurt before the stock has had a chance of coming to a simmer. This can help to prevent the yoghurt from breaking down. Give everything a good stir and leave to come to a simmer on medium heat.
Then, reduce the heat to low and simmer for 1 hour, uncovered, until the meatballs are done. Check the seasoning, and add more salt if it needs it. Stir in the half Tbsp of fried onion paste and finish it off with some freshly ground black pepper.
Then, just before serving, sprinkle the dried mint all over.Can be made the day before, and reheated very gently the next day.