Gushtaba Food
GUSHTABA
Gustaba is called by Muslims living in the Kashmiri region of India as The Dish of Kings. It is served as the last meat dish in a Wazwan Feast, before the dessert. To refuse this dish is to highly insult your hosts at the Feast.
Provided by Member 610488
Categories Lamb/Sheep
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 22
Steps:
- Using a food processor, puree the lamb into a fine paste. Mix remaining meat ball ingredients well together. Divide mixture into 4 even pieces and shape each piece into large balls.
- Heat 1 1/2 cups water in a small pan with salt, cinnamon, bay leaf and cloves. When it boils, add the meat balls. Cook uncovered on medium heat for about 20 minutes or until tender/cooked. Halfway through cooking time, turn meat balls over so other side cooks.
- Heat oil in a kadhai (Indian wok) or deep frying pan. Add ghee and sliced onion. Saute till golden brown. Remove from fire.
- Remove onions from oil. Cool and grind to a fine paste with a little water. Set cooked onion paste aside.
- Add minced garlic to oil and saute on low heat for 30 seconds. Add well beaten yogurt and remaining sauce ingredients. Keep on low heat. Stir until it boils. Add onion paste. Mix well for a minute.
- Add cooked meat balls along with any water that is remaining after boiling the koftas. Lower heat, cover and simmer for 20 minutes.
- Serve granished with fresh mint leaves.
Nutrition Facts : Calories 507.9, Fat 41.3, SaturatedFat 17.2, Cholesterol 110.3, Sodium 1538.9, Carbohydrate 10.2, Fiber 2.6, Sugar 2.4, Protein 24
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- Place the bones and water in a large saucepan or stockpot and bring to a low boil. Skim off any scum as necessary.
- Place the mince into a large food processor, along with the salt and cardamom. Do this in batches if your food processor isn't big enough.
- Heat the ghee on medium heat and brown the gushtaba balls slightly for about 2-3 minutes, in one layer. If your pan isn't big enough, do it in 2-3 batches. You won't need much oil as the meatballs are fairly fatty.
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