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Gushtaba

Velvety meatballs simmered in a yoghurt gravy is an impressive dinner party dish.

GushtabaGushtaba

Recipe Servings

:6

Recipe Cook Time

:1 Hour

Recipe Rating

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Ingredients

  • 500 gm mutton-boneless

    1 Tbsp ghee

    1 Tbsp onion paste

    2 tsp sonth (ginger powder)

    1 tsp saunf (fennel seeds)-powdered

    1/4 tsp dalchini - broken into pieces

    2 badi elachi - seeds only

    Salt 1 1/2 tsp or to taste

    500 gm dahi

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.



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