Gushtaba ( Mutton Balls in Yoghurt Gravy - Kashmiri Style)

       
          This is a traditional Kashmiri delicacy where mutton balls are cooked in a yoghurt based  thin gravy. There are many versions of this dish where onion, turmeric powder and saffron are sometimes used. This exotic dish forms an integral part of a wazwan (Kashmiri platter) and is often served in weddings and special occasions. 

          Fennel powder and dry ginger powder are the dominant spices in this recipe. Garlic juice is sometimes added to balance the flavour. It is a great party recipe and best relished with Kashmiri pulao, some helping of Biryani or any Indian fried flat bread. So check out the step by step pictorial recipe to prepare it. 

• 1 cup mutton mince
• 1/2 tsp. ginger powder
• 1 tsp. fennel powder
• 1/2 tsp. mint powder
• 1 bay leaf
• 3-4 cloves
• 1/2 tsp. cardamom powder
• 1 tsp. roasted coriander-cumin powder
• 1 tbsp. garlic juice (opt)
• 2 cups thick buttermilk, well beaten
• 2 tbsp. ghee 
• salt to taste
• 1 tbsp. mint-coriander leaves, chopped

          Mix together the mince, salt to taste, fennel powder, mint powder and ginger powder. Shape into marble sized balls. Keep aside.

          Boil 2 cups of water along with a pinch of salt, bay leaf and cloves. Drop in the prepared  koftas and cook, covered on a low flame for 15-20 minutes.

          Whisk the buttermilk, coriander-cumin powder, cardamom powder, ghee, garlic juice and salt to taste. Transfer to a pan and simmer on low flame for 4-5 minutes.

         Add the cooked koftas along with the water in which it was simmered. Continue to cook further for a couple of minutes. 

          When done, add mint-coriander leaves and switch off the flame. Serve with Kashmiri pulao or any Indian bread.

                      Mix together mince, salt, fennel powder & coriander-cumin powder. 
                      Shape into marble sized balls. Keep aside.

                      Boil 2 cups water along with a pinch of salt, bay leaf & cloves. Drop 
                      the koftas & simmer, covered, for 15-20 minutes.

                     Whisk buttermilk, coriander-cumin powder, cardamom powder, ghee,
                     garlic juice & salt. Transfer to a pan & simmer on low flame for 4-5 min.

                     Add cooked koftas along with the water in which it was simmered. 
                     Continue to cook further for a couple of minutes. 

                      When done, add mint-coriander leaves & switch off the flame. 

                 Serve with Kashmiri pulao, Biryani or any Indian fried flat bread.