Sunday, 4 August 2013

•    Very finely minced lamb mutton (800gms boneless and 200gms meat fat).
•    Oil     to deep fry
•    Onions,sliced     2 medium
•    Green cardamom powder     1 teaspoon
•    Salt     to taste
•    Mutton stock     4 cups
•    Yogurt     5 cups
•    Cloves     6-8
•    Black cardamoms     2
•    Green cardamoms     6
•    Fennel seed (saunf) powder     3 teaspoons
•    Dry ginger powder (soonth)     3 teaspoons
•    Garlic paste     1 1/2 tablespoons
•    Pure ghee     4 tablespoons
•    Dry mint leaves     1/4 teaspoon


Heat sufficient oil in a kadai and deep fry the onions till brown.

Cool and grind into a fine paste.

Keep the mutton pieces and fat on a wooden block and pound using a wooden mallet. Preferably you should use a stone base. Add mutton fat and continue to mince. Add green cardamom powder and salt and continue to mince again. Add ice cubes so that the meat does not get heated while mincing.

Add some water to ice cubes, dip your hands in it and moisten the mince with wet hands. This way you not only moisten the mince but also keep it cool. Again dip your hands in cold water and shape the mince into koftas either round shaped.

Cook the gushtabas for ten to fifteen minutes in the mutton stock.

In another pan mix yogurt with half a cup of water and blend well. Keep a sieve on a pan and place a muslin cloth over it, pour the yogurt mixture and strain. Cook the strained mixture with cloves, green cardamoms, black cardamoms and salt to taste on high heat stirring continuously till the mixture changes its colour.

Make a paste of fennel powder and dry ginger powder and add to the yogurt mixture.

Add brown onion paste and garlic paste diluted in a little stock.

Add ghee and continue to cook.

Drain the gushtabas from the stock and add to the gravy.

Do not throw away the remaining stock. You can add it to the gravy or use it for some other dish.

Simmer for a while and then add crushed dried mint leaves.



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