Gushtaba

Name: Gushtaba
Cuisine: American
Ingredients: 1 cup mutton mince; 1/2 tsp. ginger powder; 1 tsp. fennel powder; 1/2 tsp. mint powder; 1 bay leaf; 3-4 cloves; 1/2 tsp. cardamom powder; 1 tsp. roasted coriander-cumin powder; 1 tbsp. garlic juice (opt); 2 cups thick buttermilk, well beaten; 2 tbsp. ghee; to taste salt; 1 tbsp. mint-coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#reststyle - This is a traditional Kashmiri delicacy where mutton balls are cooked in a yoghurt based thin gravy. It can be found in many fine dining and North Indian restaurants. It is best relished with Kashmiri pulao, some helping of Biryani or any Indian fried flat bread.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 cupmutton mince
1/2 tsp.ginger powder
1 tsp.fennel powder
1/2 tsp.mint powder
1bay leaf
3-4cloves
1/2 tsp.cardamom powder
1 tsp.roasted coriander-cumin powder
1 tbsp.garlic juice (opt)
2 cupsthick buttermilk, well beaten
2 tbsp.ghee
to tastesalt
1 tbsp.mint-coriander leaves, chopped

Saved

Steps

1

Mix together the mince, salt to taste, fennel powder, mint powder and ginger powder. Shape into marble sized balls. Keep aside.
2

Boil 2 cups of water along with a pinch of salt, bay leaf and cloves. Drop in the prepared koftas and simmer, covered for till 15-20 minutes.
3

Whisk the buttermilk, coriander-cumin powder, cardamom powder, ghee, garlic juice & salt to taste. Transfer to a pan & simmer on low flame for 4-5 minutes.
4

Add the cooked koftas along with the water in which it was simmered. Continue to cook further for a couple of minutes.
5

When done, add mint-coriander leaves & switch off the flame.
6

Serve with Kashmiri pulao, some helping of Biryani or any Indian
fried flat bread.