Kashmiri Gushtaba

Kashmiri Gushtaba

Ingredients

• ½ kg mutton
• 250 grams yogurt
• 250 grams clarified butter
• 2 black cardamoms
• 2 fried onions
• 4 green cardamoms
• 4 cloves
• 6 green chilies
• 2 cups chicken stock
• 1 tsp black peppers
• 1 tsp salt
• ½ tsp red chili powder
• ½ tsp green cardamom powder
• 2 tsp ground fennel seeds
• ¼ tsp dry ginger powder
• 2 tsp garlic
• 2 tbsp mint

Method

1. Chop ½ kg mutton in a chopper until it is finely chopped. Add salt to taste, ½ tsp green cardamom powder, 1 tsp ground fennel seeds and ½ tsp red chili powder to chopped mutton and mix. Form small balls of the mutton mixture. 
2. Boil 2 cups chicken stock and add mutton balls when it reaches a boiling point. Cook on low flame until oil forms a separate layer. 
3. Now heat 250 grams clarified butter and add 4 green cardamoms, 2 fried onions, 250 grams yogurt, 1 tsp black peppers, 4 cloves, 2 tsp garlic, 1 tsp ground fennel seeds and 2 black cardamoms to it. 
4. Stir on low flame for a couple of minutes. Then add chicken stock, koftas and 6 green chilies and allow cooking on low flame. 
5. After half an hour, turn off the flame and add 2 tbsp mint leaves and ¼ tsp dry ginger powder. Kashmiri Gushtaba is ready to serve.