Ingredients

• Minced mutton - 1/2 kg
• Cumin seeds - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 2 tsp
• Red chilli powder - 2 tsp
• Salt - to taste
• Onion paste - 80 g
• Ginger garlic paste - 25 g
• Yoghurt - 600 g
• Channa dal - 50 g
• Mint leaves - 2 tsp
• Sugar powder - 3 tsp
• Buttermilk - 500 ml
• Roasted cumin powder - 1 tsp
• Anardana powder - 1/2 tsp
• Rock Salt - 1/2 tsp
• Mustard seed - 1/2 tsp
• Vanaspati - to fry.

How to Make Gosht Dahi vada

• Boil the minced meat with red chilli powder, coriander powder, turmeric powder, salt, onion paste, ginger garlic paste and channa dal till tender and the liquid has dried up.
• Grind to a paste and add garam masala powder. Make even shaped roundels and smoothen with wet hands.
• Smoke vanaspati in a kadai and fry the vadas till rich brown. Transfer to buttermilk. When heavy, squeeze out the water and preserve.
• Beat the yoghurt well and add salt, rock salt, roasted cumin powder, anardana powder and sugar powder.
• Crackle mustard seeds in a little vanaspati and add to the beaten curd. Immerse the mutton vadas in the seasoned curd and leave till the vadas are juicy.