Ingredients with Measurements:
- 1 kg mutton mince
- 1 cup yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp fennel powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- Salt to taste
- 1 cup ice-cold water
- 1 cup milk
- 1 cup cream
- 1 tsp saffron strands
- 1 tbsp ghee
- 1 tbsp cornflour
Special equipment needed:
- Mortar and pestle
- Large mixing bowl
- Blender
- Large pot
Step-by-step instructions:
1. In a large mixing bowl, combine mutton mince, yogurt, ginger paste, garlic paste, fennel powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
2. Using a mortar and pestle, pound the mixture until it becomes smooth and fluffy.
3. Add ice-cold water to the mixture and mix well.
4. Using your hands, shape the mixture into small balls.
5. In a large pot, bring milk to a boil.
6. Add the meatballs to the boiling milk and cook for 20-25 minutes on low heat.
7. In a blender, blend cream and saffron strands until smooth.
8. In a separate pan, heat ghee and cornflour until the mixture turns golden brown.
9. Add the cream mixture to the pan and cook for 2-3 minutes.
10. Pour the cream mixture over the meatballs and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Protein: 35g
Carbohydrates: 10g
Fiber: 1g
Sugar: 4g
Sodium: 500mg
Substitutions for ingredients:
- Lamb mince can be used instead of mutton mince.
- Greek yogurt can be used instead of regular yogurt.
- Ghee can be substituted with butter or oil.
Variations:
- Vegetarian version can be made by using paneer or tofu instead of meat.
- Chicken or beef can be used instead of mutton.
Tips and tricks:
- Use ice-cold water to make the meatballs fluffy.
- Pound the mixture well to make it smooth.
- Cook the meatballs on low heat to ensure they are cooked through.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on a stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with the cream sauce poured over the meatballs.
Garnishes:
- Chopped cilantro or parsley can be used as a garnish.
Pairings:
- Serve with naan or rice.
Suggested side dishes:
- Raita or cucumber salad can be served as a side dish.
Troubleshooting advice:
- If the meatballs are falling apart, add more yogurt to the mixture.
Food safety advice:
- Ensure the meatballs are cooked through before serving.
Food history:
- Gushtaba is a traditional dish from the Kashmir region of India.
Flavor profiles:
- Spicy, creamy, and savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Kashmiri