GUSHTABA

Ingredients

½ KG Mutton mince

• 150 gms Mutton fat
• 100 ml Mustard oil
• 5 gms Whole ginger, cut into juliennes
• 12 gms Dry ginger powder
• 2 gms Asafoetida (Hing)

A pinchSaffron

• 250 gms Curd
• 10 ml Oil
• 10 gms Green Cardamom
• 5 gms Bay leaves
• 5 gms Cloves

Chef of the day: KARISHMA PILARE (BCT&CA 3rd sem)

• 5 gms Cinnamon stick
• 150 gms Onions
• 10 gms Dried Fenugreek leaves
• 10 gms Royal Cumin seeds
• 30 gms Ginger garlic paste
• 10 gms Black pepper powder
• 10 gms Cumin powder
• 5 gms Fennel powder
• 150 ml Milk
• 500 ml Water

For tempering

• 25 gms Ghee
• 10 gms Crushed garlic
• 5 gms Dried Fenugreek leaves
• 10 gms Fennel seeds

METHOD

1. Pound the meat on a smooth stone with a wooden mallet.
2. Add fat and pound further.
3. Add powdered cardamom, ginger powder, julienned ginger, pinch of saffron and salt and mix well and make a smooth paste.
4. Make round balls around 1 inch in diameter and keep aside in a refrigerator.
5. Beat the curd well and add a 10 ml of oil and mix well.
6. Heat mustard oil in a large pan and add hing.
7. Add whole garam masala and let them crackle.
8. Add the ginger garlic paste and sauté for a min.
9. Add the sliced onions and sauté till the onions are translucent. Cook on a slow flame to get this gentle colour. Take half of the onions and make a fine paste and add it back to the gravy.
10. Add beaten curd, and gently cook the mixture.
11. Add water and rest of the powders and bring to boil and simmer slowly.
12. Place the meat balls gently into the gravy and without stirring, cook the meat balls. After the gravy thickens, reduce the flame and simmer further.
13. Hear ghee and mustard oil mix in a flat pan.
14. Add fennel seeds, remaining cardamom.
15. Once they burn, sprinkle on top of the sauce.
16. Serve the Gushtaba with rice and naan.