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Recipes >> Keema, Mince, Ground Meat Recipes > Gushtaba (Minced Mutton Prepared in Curd)

Gushtaba (Minced Mutton Prepared in Curd)

Gushtaba (Minced Mutton Prepared in Curd)
Prep Time
10 Mins
Cook Time

1 Hour
Serves

6
Gushtaba is a traditional Kashmiri dish made with minced meat and cook in curd. It has a delicious taste that make it differ from other meat dishes.
Viewed: 21262
Source:  Nadia Farooq
8 Ratings
3 out of 5 stars
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Ingredients

  • Minced mutton 800gms boneless and 200gms meat fat
  • Salt 1 tbsp
  • Fennel powder 2 1/2 tbsp
  • Cumin powder 1 tbsp
  • Cumin 1/2 tbsp
  • Cinnamon powder 2 pieces
  • Black cardamom 2 (crushed)
  • Black cardamom seeds 2 tbsp
  • Green cardamom 2 (crushed)
  • Cloves 5 (crushed)
  • Bay leaves 2
  • Mustard oil 2 tbsp
  • Pure ghee 1 tbsp
  • Coriander powder 1 tsp
  • Dry fenugreek leaves 1 tbsp (powdered)
  • White thin cotton cloth 1'x1'
  • Chopped onions 3 medium size
  • Yogurt 1 ½ cups
  • Egg 1
  • Oil ½ cup
  • Coriander or mint to garnish

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Cooking Directions

  1. Process the mutton mince two times in a machine then shif in a mixing bowl.

  2. Add black cardamom seeds, 1/2 tbsp salt, 2 tbsp mustard oil and egg white in it and mix evenly.

  3. Wash the cotton cloth properly so as to remove the dirt or starch if any.

  4. Put remaining salt, fennel powder, cumin powder, cinnamon powder, crushed green and black cardamom, cloves, coriander powder and fenugreek powder in the cloth and make a knot in such a way so that all the ingredients remain inside it.

  5. Pour one liter water in a big deep pan, put the spice cloth and bay leaves in it and keep it on full flame.

  6. Make fine mutton balls (about 30gms each) and put them in the pan as soon as the contents in the pan start boiling. Boil it on a medium flame till most of the broth evaporates.

  7. Put 1 cup of water in a bowl. Take out the spice cloth, dip it in water in the bowl and squeeze it properly.

  8. Add this water to cooking pan and boil again for 30 seconds. Discard the spice cloth.

  9. Remove the pan from fire.

  10. Heat ½ cup oil and fry chopped onions till golden brown, remove and grind.

  11. Put cumin seeds in same pain and add whipped curd along with crushed onions, stir it continuously so that curd will not curdle till it starts boiling properly.

  12. Add this mixture and pure ghee to meat balls and cook for 5 minutes on a low flame.

  13. Garnish with coriander or mint leaves and serve with boiled rice.

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