Name: Kashmiri Gushtaba recipe by Sukhmani Bedi at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Finely minced mutton 1/2 kg; Egg 1; Mustard oil 2 tsp; 2 Bay Leaves; coriander powder 1 tbsp; Cumin powder 1 tbsp; Fennel powder 1.5 tbsp; cardamon powder 1 tsp; Kasuri methi 1 tbsp; Cinnamon powder 1 tbsp; Cloves 4-5 crushed; Black cardamom 2 crushed; Ghee 2.5 tbsp; Whipped curd 1.5 cups; Onions 3 (medium size); Cumin seeds 1 tsp; Coriander for garnishing; Oil 1 tsp

Ingredients Serving: 4

Finely minced mutton 1/2 kg
Egg 1
Mustard oil 2 tsp
2 Bay Leaves
coriander powder 1 tbsp
Cumin powder 1 tbsp
Fennel powder 1.5 tbsp
cardamon powder 1 tsp
Kasuri methi 1 tbsp
Cinnamon powder 1 tbsp
Cloves 4-5 crushed
Black cardamom 2 crushed
Ghee 2.5 tbsp
Whipped curd 1.5 cups
Onions 3 (medium size)
Cumin seeds 1 tsp
Coriander for garnishing
Oil 1 tsp

Instructions

Mince the meat well. I would recommend getting in minced 5 times. You could pound it at home as well.
Add the egg white and mustard oil to the meat. Mix well.
Make small balls from the mixture. Keep aside.
In a muslin cloth, add the cardamom powder, fennel powder, coriander powder, cumin powder, kasuri methi, cinnamon powder, cloves, crushed black cardamom and 1 tbsp salt. Make a potli (pouch).
Add 4 glasses of water in a deep bottomed pan and put it to boil. Once it starts heating, add the bay leaves and the potli.
Once the water starts boiling, add the minced meat balls. Cook on medium heat till most of the water evaporates. Once this is done, take out the spice potli and allow the meat balls to cool a bit. I took the meat balls out of the pan for 5 mins but it's not necessary.
Now add water in another vessel. Squeeze the potli completely into the water. Make sure it doesn't break.
You can now throw away the spice potli. Add the spice water into the bowl where the meat balls were cooking and boil for another 1 minute.
In a separate wok, heat the onions till they turn golden brown.
Once the onions cool down, grind to make a paste.
Add cumin seeds, whipped curd, ghee and the onion paste in the wok and cook till it comes to a boil. Keep stirring so that the curd does not curdle.
Once it comes to a boil, add it to the minced balls. Cook on low flame for another 5 minutes.
Garnish with mint leaves
Serve with hot rice

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