Recipe Cook Time
Pound the meat to a pulp with a mallet or in a grinder.
Mix in 1/8 tea spoon salt, 1/2 tea spoon 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.