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Ingredient
Mutton Gushtaba
Introduce
Chef :
Sabrina YasminMutton Gushtaba
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Gushtaba is an authentic non veg dish from the region of kashmir. Gustaba is protein enriched dish as the basic ingredients of gushtaba are meat and yoghurt and both are protein rich ingredients.It is made with minced mutton cooked in spiced yoghurt gravy. Traditionally gushtaba is made by mincing the meat in wooden mortal and pastle. But as I don't have that equipment, I use elictric mincer to make the keema. It is one of my favorite non veg dish which is both healthy and delicious.
Ingredient
Food ration :
6 servingsCooking time :
40 min
3 cup
yoghurt
4-5
whole cardamom
4
cloves
1 teaspoon
fennel powder
1 teaspoon
dry ginger powder
1 teaspoon
garlic paste
1 teaspoon
chilli flakes
1 litre
mutton stock
1 tablespoon
ghee
to taste
Salt
Cooking instructions
* Step 1
Mince 400 grams of mutton with at least 20% fats.
* Step 2
Add 4 cardamom and mince again so that no lumps remaim. Transfer to a plate.
* Step 3
Take small portions from the keema and make small balls. Set aside.
* Step 4
Slice the onions thinly. Fry the onions in hot oil until golden brown.
* Step 5
Drain from oil and spread in a kitchen towel.
* Step 6
When they cool down grind them to a paste with few drops of water.
* Step 7
Take fennel powder and dry ginger powder to a bowl. With little water make a paste and keep aside.
* Step 8
Take 3 cups of yoghurt in a bowl. Add 2 cups of water and whisk to mix nicely.
* Step 9
Sieve the yoghurt mixture through a siever. This will help to make the mixture smooth.
* Step 10
Heat mutton stock in a saucepan and add the mutton balls. You can use water also, but stock gives intense flavour to the mutton balls.
* Step 11
Cook with little salt and black pepper for 12 to 15 minutes.
* Step 12
Drain the mutton balls and reserve the stock in a bowl.
* Step 13
In the same pan add the yoghurt mixture, 2 green cardamom, 1 black cardamom, 2-3 cloves, chilli flakes and salt.
* Step 14
Bring to boil in high heat by stirring constantly.
* Step 15
Add garlic paste mixed with 1 teaspoon of water to the yoghurt.Also add the reserved stock and cook for 5 minutes. Don't stop stirring.
* Step 16
Add fennel and ginger powder paste. Stir and again cook for 5 minutes.
* Step 17
Add ghee to the mixture.Mix well.
* Step 18
Next add the brown onion paste and stir well to incorporate. Adjust the seasoning in this stage.
* Step 19
Drop the cooked meat balls in the yoghurt gravy. Cook for another few minutes.
* Step 20
Add mint powder to the gravy, give it a mix and remove from heat. The consistency of the gravy should be little thin. Kashmiris are using dry mint powder, if you dont have, use fresh chopped mint leaves. I used home-made dry mint powder.
* Step 21
Mutton gushtaba is now ready to serve. Transfer to a serving dish.
* Step 22
Garnish with fried onion and mint powder. You can serve gushtaba with roti, chapati or steam rice.
* Step 23
The thin gravy of the dish is so flavourful which is unique in taste. And it is also a very healthy protein dish with only 1 tablespoon of ghee.
Note: if there is a photo you can click to enlarge it
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