My mom has been making these meatballs ever since I can remember. A friend from Kashmir taught her these a long time ago. Since then the dish has been tweaked to perfection. Technically speaking- it is not a typical Kashmiri dish. My mom has changed it over the years by adding more onions to the gravy, etc- she has made it her own.

I had never made these before. I would usually wait for my Mom to visit and make this delicious dish. I finally decided to write down the recipe and try it on my own. It is a bit laborious- but definitely worth all the work.

It is a bit different than the rest of Indian dishes I have posted- the dish does not have any tomatoes or garlic. The main flavorings in the meat are ground fennel and ginger powder. The gravy includes whole cinnamon and cloves. The most interesting flavor comes from asafetida. It has a very distinct flavor. If you can’t find it, no worries- just eliminate it. The dish will be good even without this spice.

Serve it with naans or rotis. I would highly recommend this dish- try it and it will part of your repertoire…
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