Hello readers,
Today I'm going to share with you a recipe which is known as 'The king of dish' in kashmir.this is an authentic non-vegetarian kashmiri delicacy called "Gustaba".This dish is a tender meat ball cooked in flavourful yogurt gravy. This traditional dish mainly prepared in important ceremony and function in Kashmir.
Ingredients:
1. Boneless meat (finely minced)- 1 kg.from the leg of the lamb (can also use Mutton mince).
2. Meat fat- 1 cup.
3. Egg-1 raw.
4. Yogurt-1 cup.
5. Milk- 3 cups.
6. Mustard oil-1 cup.
7. Ghee(clarified butter)-3 tbs.
8.White malmal cloth (thin cotton cloth)-1'×1' size.
9.Water- 6 cups.
Spices:
1. Onion-2 large size (slices).
2. Ginger powder-1 tsp.
3. Fennel powder-3 tsp.
4. Dried mint-2 tsp.
5. Green cardamom-5 pods.(whole)
6. Cloves- 2 pieces.
7. Bay leaves- 2 pieces.
8. Black cardamom-3 pieces.
9. Asafoetida-1 tsp.
10. Black cardamon powder- 1 tsp.
11. Cinnamon powder-2 tsp
12. Fenugreek leaves (Kasoori methi)-1 tsp.
13. Cumin powder-1 tbs.
14. Kashmiri chili powder-1 tbs.
15. Whole cumin-1 tsp.
16. Saffron-1 small box.(8-10 strands).
17. Salt-To taste.
18. Coriander leaves- 1/2 cup chopped(for garnish).
19. Sugar - To taste.(optional)
Preparation:
Step 1:- Pound the boneless meat on a smooth stone with a wooden mallet.Add the meat fat and pound it well. Now add black cardamom powder,half of the fennel powder, ginger powder, egg,salt keep pounding to get smooth pulp out of it.
Step 2:- Wet your palm Make round balls 2 to 3 inches in diameter and leave aside, keep them separate from each other.
Step 3:- Take 2 tbs warm milk and soak saffron into it, keep aside.
Step 4:- Take malmal cloth, add all spices (coriander powder,cumin powder,fennel powder,dried mint, kasuri methi ,cinnamon powder,crushed black cardamom,green cardamom, cloves, 1 tbs salt) make a 'potli'(Pouch) with it remain spices inside the cloth.
Step 4:- Take a large vessel and boil 6 cups of water add bay leaves and spice pouch,let it boil for 5 minutes add milk and have to boil again for 5 minutes, now add meat ball into it and cook in medium flame for 40 minutes, take out spice pouch in a bowl add little water and squeeze the pouch and add this water into vessel now cook meat balls for 10 more minutes, remove vessel from oven.
Step 5:- Take another vessel add mustard oil when oil will became very hot add ghee now add onion slices and fry them till golden brown,take out them and make a paste with it. In the same oil add whole cumin, asafoetida,and beated yogurt,mix them well. Now add kashmiri red chilli powder, sugar and fried onion paste into it cook till the gravy became thick.
Step 6:- Now return the meat ball vessel on the gas oven and add the gravy mixture made with yogurt into it. Mix them well and cook for 5 minutes.
Step 7:- add step 3(saffron mixed milk) into it,cook for another 2-3 minutes, and garnish with fresh coriander leaves now 'Gustaba' is ready to serve.
Today I'm going to share with you a recipe which is known as 'The king of dish' in kashmir.this is an authentic non-vegetarian kashmiri delicacy called "Gustaba".This dish is a tender meat ball cooked in flavourful yogurt gravy. This traditional dish mainly prepared in important ceremony and function in Kashmir.
Ingredients:
1. Boneless meat (finely minced)- 1 kg.from the leg of the lamb (can also use Mutton mince).
2. Meat fat- 1 cup.
3. Egg-1 raw.
4. Yogurt-1 cup.
5. Milk- 3 cups.
6. Mustard oil-1 cup.
7. Ghee(clarified butter)-3 tbs.
8.White malmal cloth (thin cotton cloth)-1'×1' size.
9.Water- 6 cups.
Spices:
1. Onion-2 large size (slices).
2. Ginger powder-1 tsp.
3. Fennel powder-3 tsp.
4. Dried mint-2 tsp.
5. Green cardamom-5 pods.(whole)
6. Cloves- 2 pieces.
7. Bay leaves- 2 pieces.
8. Black cardamom-3 pieces.
9. Asafoetida-1 tsp.
10. Black cardamon powder- 1 tsp.
11. Cinnamon powder-2 tsp
12. Fenugreek leaves (Kasoori methi)-1 tsp.
13. Cumin powder-1 tbs.
14. Kashmiri chili powder-1 tbs.
15. Whole cumin-1 tsp.
16. Saffron-1 small box.(8-10 strands).
17. Salt-To taste.
18. Coriander leaves- 1/2 cup chopped(for garnish).
19. Sugar - To taste.(optional)
Preparation:
Step 1:- Pound the boneless meat on a smooth stone with a wooden mallet.Add the meat fat and pound it well. Now add black cardamom powder,half of the fennel powder, ginger powder, egg,salt keep pounding to get smooth pulp out of it.
Step 2:- Wet your palm Make round balls 2 to 3 inches in diameter and leave aside, keep them separate from each other.
Step 3:- Take 2 tbs warm milk and soak saffron into it, keep aside.
Step 4:- Take malmal cloth, add all spices (coriander powder,cumin powder,fennel powder,dried mint, kasuri methi ,cinnamon powder,crushed black cardamom,green cardamom, cloves, 1 tbs salt) make a 'potli'(Pouch) with it remain spices inside the cloth.
Step 4:- Take a large vessel and boil 6 cups of water add bay leaves and spice pouch,let it boil for 5 minutes add milk and have to boil again for 5 minutes, now add meat ball into it and cook in medium flame for 40 minutes, take out spice pouch in a bowl add little water and squeeze the pouch and add this water into vessel now cook meat balls for 10 more minutes, remove vessel from oven.
Step 5:- Take another vessel add mustard oil when oil will became very hot add ghee now add onion slices and fry them till golden brown,take out them and make a paste with it. In the same oil add whole cumin, asafoetida,and beated yogurt,mix them well. Now add kashmiri red chilli powder, sugar and fried onion paste into it cook till the gravy became thick.
Step 6:- Now return the meat ball vessel on the gas oven and add the gravy mixture made with yogurt into it. Mix them well and cook for 5 minutes.
Step 7:- add step 3(saffron mixed milk) into it,cook for another 2-3 minutes, and garnish with fresh coriander leaves now 'Gustaba' is ready to serve.
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