Gushtaba is one of the world famous dish from Kashmir. It is cooked on Royal ceremonies, weddings, celebrations and festivals.
Ingredients:
Procedure:
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| Gushtaba Cooked without Fresh Cream |
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| Gushtaba Cooked with Fresh Cream |
- Boneless Mutton/Lamb 1kg
- Yoghurt 1/2 kg
- Oil 1 Cup
- Fresh Cream 1 cup
- Ginger paste 2 teaspoon
- Onion chopped 1
- Fresh Mint leaves finely chopped 1/4 cup
- Fresh Coriander leaves for Garnish
- Salt to taste
- Fennel powder 2 teaspoon
- Green Cardamom powder 1/2 teaspoon
- Black Cardamom powder 1/2 teaspoon
- Black pepper powder 1 teaspoon
- Garam Masala 1 teaspoon
- Cinnamon powder 1/2 teaspoon
- Kashmiri Red Chilli powder 1/2 teaspoon
- Cumin powder 1 teaspoon
- Coriander powder 1 teaspoon
Procedure:
- Grind together all spices (if powder are not available).
- Take boneless Mutton in a pan , add 1/2 quantity of spices powder, 1/2 ginger paste, all mint and mix well then run in an electric chopper to a fine texture.
- Make large size meat ball and keep aside ( 10 balls from 1 kg mutton).
- Now in a pan saute onion in oil, remove and grind and then add back to oil.
- Now add remaining ginger and spices, fry for 2 minutes then add yoghurt and fry for 5 more minutes.
- Now carefully introduce meat ball into gravy and cook on low flame till mutton balls are tender (20-30 minutes).
- Garnish with fresh coriander leaves and simmer for 2 minutes.
- Delicious Kasmiri Gughtaba is ready.
- Serve with Naan/Roti.
