Gushtaba

Method

Pound the meat to a pulp with a mallet or in a grinder.

Mix in 1/8 tea spoon salt, 1/2 tea spoon sonth, elaichi powder.

Shape into balls about 2" in diameter.

In a deep pan, boil enough water as will immerse the meatballs.

Add the meatballs and cook them for about 5 minutes, turning them to cook evenly.

Remove the meatballs from the water and keep aside.

Heat ghee in a separate pan and add the dahi.

Saute till a light brown.

Add 3 cups water and add the onion paste, rest of the sonth, saunf, dalchini and salt.

Bring to a boil and add the meatballs, simmer for 15-20 minutes and serve.