Goshtaba

Goshtaba

By Chef Shantanu Gupte

From India Unlimited

Prep: 15 minutes

Cook: 20 minutes

Method: Moderate

Course: Main Course

Key Ingredients:

Mutton mince (keema)

A popular Kashmiri mutton dish

Ingredients

Mutton mince (keema) 250 gms
Egg white 1
Salt to taste
Red chilli powder 1 tsp + to sprinkle
Black cardamom seeds ½ tsp
Mustard oi 1 tsp
Ghee 1½ tbsps
Browned onion paste 2 tbsps
Cumin seeds ½ tsp
Black pepper powder 1 tsp
Fennel powder 1 tsp
Cinnamon powder 1 tsp
Cloves, crushed ½ tsp
Black cardamom powder ½ tsp
Green cardamom powder ½ tsp
Coriander powder 1 tsp
Dried fenugreek leaves (kasuri methi) powder 1 tsp
Yogurt, whisked 2 tbsps
Fresh coriander leaves, chopped 2
tsps

Methods

Take mutton keema in a bowl and add egg white, salt, red chilli powder, black cardamom seeds and mustard oil and mix properly.
Heat some ghee in a non-stick pan and add browned onion paste and cumin seeds and saute till fragrant. Add a little water and mix well.
Put black pepper powder, fennel powder, cinnamon powder, crushed cloves, black cardamom powder, green cardamom powder, coriander powder and dried fenugreek leaves powder on a muslin cloth, bring the edges together and tie it up like a potli. Dip this potli in the gravy.
Divide the mutton keema mixture into small equal portions and shape them into balls. Add them to the gravy and cook for 10-15 minutes on low heat.
Take out the muslin cloth potli and squeeze to extract the flavour and add to the gravy. Add salt and whisked yogurt and mix well.
Transfer into a serving bowl, garnish with coriander leaves and red chilli powder and serve hot.

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