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Gushtaba Recipe Ingredients
500 gm mutton-boneless
1 tbsp ghee
1 tbsp onion paste
2 tsp sonth (ginger powder)
1 tsp saunf (fennel seeds)-powdered
1/4 tsp dalchini - broken into pieces
2 badi elaichi - seeds only 2
salt 1 1/2 tsp or to taste
500 gm dahi
Gushtaba Recipe Procedure
Pound the meat to a pulp with a mallet or in a grinder. Mix in 1/8 tsp salt, 1/2 tsp sonth, elaichi powder. Shape into balls about 2" in diameter.
In a deep pan, boil enough water as will immerse the meatballs. Add the meatballs and cook them for about 5 minutes, turning them to cook evenly.
Remove the meatballs from the water and keep aside. Heat ghee in a separate pan and add the dahi. Saute till a light brown.
Add 3 cups water and add the onion paste, rest of the sonth, saunf, dalchini and salt.
Bring to a boil and add the meatballs, simmer for 15-20 minutes and serve.
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