Mutton Balls - Mix together the mince, salt to taste, fennel powder, cardamom powder and ginger powder. Shape into marble sized balls. Keep aside.
Mutton Yakhni - Boil 2 cups of water along with a pinch of salt, bay leaf, cloves, cinnamon, cardamoms, dry red chilies, star anise, dry ginger powder and fennel powder. Drop prepared mutton balls and cook, covered on a low flame for 15 minutes.
Heat 1 tbsp. oil in a pan. Stir fry the onion, ginger and garlic till light brown. Set aside to cool and then blend into a smooth paste.
Heat remaining oil & ghee. Add the onion paste & saute till the oil separates.
Add all the dry spices mixed with some water. Continue to stir fry for a few seconds.
Add the beaten yoghurt & mix well. Saute for a minute.
Transfer the cooked mutton balls and the stock. Simmer for 4-5 minutes.
When done, add coriander leaves & switch off the flame.
Serve with hot steamed rice, Kashmiri pulao or any Indian bread.
