Gushtaba Recipes

GUSHTABA

Gushtaba image

Gustaba is called by Muslims living in the Kashmiri region of India as The Dish of Kings. It is served as the last meat dish in a Wazwan Feast, before the dessert. To refuse this dish is to highly insult your hosts at the Feast.

Provided by Member 610488

Categories Lamb/Sheep

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 22

Ingredients

5/8 lb ground lamb
1 teaspoon fennel powder
1/2 teaspoon ginger powder
3/4 teaspoon salt
1/2 teaspoon cumin
1 teaspoon cardamom powder (black)
1 (1 inch) cinnamon stick
1 bay leaf
3 cloves
1/2 teaspoon salt
2 teaspoons oil
2 teaspoons ghee
1 medium onion, sliced
1 garlic clove, minced
1 cup Greek yogurt, beaten well
1/4 teaspoon caraway seed
1/2 fennel powder
1/4 teaspoon ginger powder
1/4 teaspoon garam masala
1/2 teaspoon dried mint
1 teaspoon cardamom powder (black)
2 teaspoons cardamom powder (green)

Steps:

Using a food processor, puree the lamb into a fine paste. Mix remaining meat ball ingredients well together. Divide mixture into 4 even pieces and shape each piece into large balls.
Heat 1 1/2 cups water in a small pan with salt, cinnamon, bay leaf and cloves. When it boils, add the meat balls. Cook uncovered on medium heat for about 20 minutes or until tender/cooked. Halfway through cooking time, turn meat balls over so other side cooks.
Heat oil in a kadhai (Indian wok) or deep frying pan. Add ghee and sliced onion. Saute till golden brown. Remove from fire.
Remove onions from oil. Cool and grind to a fine paste with a little water. Set cooked onion paste aside.
Add minced garlic to oil and saute on low heat for 30 seconds. Add well beaten yogurt and remaining sauce ingredients. Keep on low heat. Stir until it boils. Add onion paste. Mix well for a minute.
Add cooked meat balls along with any water that is remaining after boiling the koftas. Lower heat, cover and simmer for 20 minutes.
Serve granished with fresh mint leaves.

Nutrition Facts : Calories 507.9, Fat 41.3, SaturatedFat 17.2, Cholesterol 110.3, Sodium 1538.9, Carbohydrate 10.2, Fiber 2.6, Sugar 2.4, Protein 24

PANEER IN GUSHTABA GRAVY

Paneer in Gushtaba Gravy image

Gushtaba is a traditional kashmiri dish wherein meat balls are cooked in a sauce made of yoghurt and spices. Here the meat balls are replaced by paneer (cottage cheese)cubes.

Provided by udita

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

250 g panir
6 cups buttermilk
6 -8 cloves
4 -6 small cardamom
2 big cardamom
3 teaspoons fennel seeds, powder
3 teaspoons dry ginger powder
3 tablespoons brown onion paste
1 1/2 tablespoons garlic paste
4 tablespoons ghee
salt
1/2 teaspoon dry mint powder

Steps:

In a pan heat yoghurt(to which 1/2 a cup water is added) along with the cloves, big and small Cardamom and boil.
Make a paste of fennel powder and dry ginger Powder and add to the boiling yoghurt.
Add brown onion Paste. Add some water to the garlic paste and then strain thru a muslin cloth and discard the residue. Add this to the boiling liquid.
Add salt and ghee. Finish off with powdered dry mint.
Make koftas of paneer/any meat and add to the gravy and boil.
Can also add paneer cubes.

Nutrition Facts : Calories 182.4, Fat 10.9, SaturatedFat 6.7, Cholesterol 31.6, Sodium 258.9, Carbohydrate 13.6, Fiber 0.6, Sugar 11.8, Protein 8.5

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