Fennel-Korma Kashmiri Meatball Soup

This recipe combines the rich flavors of Rupen's Korma Sauce and chicken stock with the unique taste of fennel-spiced meatballs. Adjust the seasoning and spice levels to suit your preferences. Enjoy your delightful Rupen's Korma Gustaba with Fennel-Spiced Meatballs!


For the Meatballs:

  • 1 lb ground chicken/lamb
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fennel seeds, crushed

For the Gravy:

  • 1 cup Rupen's Korma Sauce
  • 2 cups chicken stock
  • 2 tablespoons ghee
  • 1 fennel bulb, finely chopped
  • Salt to taste

For Garnish:

  • Fennel fronds (optional)



  1. In a mixing bowl, combine ground chicken, salt, black pepper, and crushed fennel seeds. Mix well and shape the mixture into small meatballs.
  2. Heat a pan with a bit of oil. Fry the meatballs until they are golden brown on all sides. Set aside.
  3. In the same pan, add ghee. Once melted, add chopped fennel bulb and sauté until it becomes soft and aromatic.
  4. Stir in Rupen's Korma Sauce and cook for a couple of minutes.
  5. Pour in chicken stock, stirring to combine. Allow the mixture to come to a simmer.
  6. Carefully add the fried meatballs to the simmering gravy.
  7. Season the gravy with salt to taste. Let it simmer for an additional 10-15 minutes to allow the flavors to meld.
  8. Garnish the Gustaba with fresh fennel fronds, if available.
  9. Serve the Gustaba hot with rice, naan, or your preferred side.

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