Gushtaba

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • mutton(boneless) - 1700g
  • ghee - 250gm, finely chopped
  • onions - 200g
  • sonth(dry ginger powder) - 60g
  • saunf (fennel) - 30g
  • cinnamon (powdered) - 4 sticks
  • black cardamom (powdered) - 6
  • curd (beaten) - 1 kg

How to Make Gushtaba

  • Pound lamb pieces to a pulp on a smooth stone with a wooden mallet.
  • Add a pinch of salt, a tsp of sonth and cardamom and continue pounding.
  • Shape the pulp into round balls, 2 inches each in diameter.
  • Poach meatballs for about 5 to 8 min.
  • Saute 1.5 onion in ghee till it turns translucent, and becomes a paste.
  • Add beaten curd.
  • Stir and cook till it turns light brown.
  • Add 7 cups of water and the meatballs.
  • Boil for 5 mins, then allow it to simmer for about 15 min.
  • Serve hot.

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