Cooking Time: 45 minutes
Makes: 6 - 7 main dish serving
1 kg very fine mutton keema
2 large onions, finely sliced
2 teaspoon saunf ( aniseeds) seeds, crushed
1 teaspoon ginger powder
1 teaspoon coriander powder
2 teaspoon Kashmiri Garam Masala powder
1/2 cup yogurt
2 tablespoon ghee
1/2 cup khoya
1 teaspoon sugar
1 cup milk
2 teaspoon kali mirch ( black pepper )
4 green elaichi ( cardamom )
Salt to taste
In a large bowl, mix the mutton keema, onions, khoya, crushed saunf, ginger powder, coriander powder, and 1 teaspoon Kashmiri Garam Masala powder. Knead out any lumps using your fingers.
Fold in half the ghee and yogurt into the mixture to make it smooth.
Divide the mixture into even portions, roll into balls, and set aside.
Heat the remaining ghee in a kadai. Once hot, reduce flame and add the remaining Kashmiri Garam Masala powder and yogurt. Stir continuously to prevent the yogurt from sticking the vessel. Add salt and pepper to taste.
In a jug, mix the milk and the sugar.
As you stir, pour the sweetened milk, and cardamom.
Once mixture simmers, add mutton balls. Don’t stir vigorously, else the balls ( koftas ) will break. Once the liquid evaporates and koftas are tender, the Gustaba is ready.
Nutritive value of each serving- 436 kcal
Carbohydrates: 17 g
Proteins: 62 g
• 500 gms Lamb
• 150 gms Lamb fat
• 1 tsp Fennel seeds
• 1 tsp Cayenne
• 1 tsp Sugar
• 1/2 Cup khoya
• 1/2 Cup curd
• 1 Cup milk
• 2 tbsps Ghee
• 1 tsp Kashmiri garam masala
• 1 tsp Pepper
• 1/2 tsp Ginger powder
• 2 tbsps Oil
• Salt to taste
How to make Gushtaba:
• Mix lamb, fat, fennel seeds, ginger and garam masala properly.
• Chop the mixture properly
• Add curd and ghee while chopping
• Once it turns smooth, make balls from this mixture.
• Heat the oil and put garam masala, sugar, khoya, curd and milk.
• Add mutton balls and cook it till it turns tender.
• Gustaba is ready.
Cuisine of Karachi
Number 1 Halal Food Blog From Pakistan
Sunday, October 14, 2012
Gushtaba (Kashmiri Dish) گشتابہ کشمیری ڈش
Gushtaba is one of the world famous dish from Kashmir. It is cooked on Royal ceremonies, weddings, celebrations and festivals.
Gushtaba Cooked without Fresh Cream
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
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.