Yuvalama is festive food because it requires company. Rice flour, lean meat and patient hands become tiny pearls; the making is social long before the pot reaches the table.
Roll first
Work 250 g very fine rice flour with 200 g lean minced lamb, salt and just enough water to bind. Pinch and roll chickpea-sized pieces between lightly oiled palms. Keep them covered while you finish the tray.
Build the broth
Simmer lamb pieces and soaked chickpeas until tender. Add the pearls gently and cook through. Temper strained yoghurt with egg and flour before stirring it into the warm broth; do not let it boil hard. Finish with butter and dried mint. The texture should be bright, soft and quietly substantial.
