Gushtaba....Meatballs in Yogurt Gravy

500 gm mutton-boneless 

1 tbsp ghee(Clarified Butter)

1 tbsp onion paste 

2 tsp sonth (ginger powder) 

1 tsp saunf (fennel seeds)-powdered 

1/4 tsp dalchini - broken into pieces (Cinnamon)

2 badi elaichi - seeds only (Big Cardamom)

salt 1 1/2 tsp or to taste 

500 gm dahi/Yogurt

METHOD:

Pound the meat to a pulp with a mallet or in a grinder.  Mix in 1/8 tsp salt, 1/2 tsp sonth, elaichi powder.  Shape into balls about 2" in diameter.  In a deep pan, boil enough water as will immerse the meatballs.  Add the meatballs and cook them for about 5 minutes, turning them to cook evenly.  Remove the meatballs from the water and keep aside.  Heat ghee in a separate pan and add the dahi.  Saute till a light brown.  Add 3 cups water and add the onion paste, rest of the sonth, saunf, dalchini and salt.  Bring to a boil and add the meatballs, simmer for 15-20 minutes and serve.