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Indian Cooking Recipe : Gushtaba

Dhansak, Dry Mutton Assamese Style, Fried Meat Balls, Gushtaba, Kathi Kabab, Keema Biryani, Kheema, Kofta Curry, Kofta Dilpasand, Laal Maas, Lamb Chilli Fry, Lamb In a Red Gravy, Lamb Kebabs, Lamb Vindaloo, Liver Masala, Moghlai Biryani, Moussaka, Mutton Biryani, Mutton Jhal Frezie, Quick Lamb Curry, Saag Meat, Tawa Shami Kebab

Ingredients :

Kofta (Mix Together) :
250 gms minced mutton (keema)
1 tsp saunf (fennel) powder
1/2 tsp soonth
3/4 tsp salt
1/2 tsp jeera (cumin)
powder seeds of 1 moti illaichi
To Boil Koftas :
1" dalchini (cinnamon)
1 tej patta (bay leaf)
2-3 lung (cloves)
1/2 tsp salt

For the Gravy :
2 tsp oil
2 tsp ghee
1 medium onion-sliced
1 cup curd - beaten well
1/2 saunf (fennel) powder
1/4 tsp sonth (dry ginger powder)
1/4 tsp garam masala
1/2 tsp dried poodina (mint)
seeds of 1 moti illaichi (big cardamom) & 2 green illaichi (cardamoms) powdered

Method :
Grind keema in the mixer to a fine paste.
Mix all ingredients under koftas well together. Shape into 4 large balls.
Heat 1 1/2 cups water in a small pan with salt, dalchini, tej patta and lung. When it boils add the koftas. Cook uncovered on medium heat for about 20 minutes or till tender/cooked. Overturn in between to cook all sides.
Heat oil in a kadhai. Add ghee and sliced onion. Fry till golden brown. Remove from fire. Remove onions from oil. Cool and grind to a fine paste with a little water. Keep brown onion paste aside.
In the same oil add well beeaten curd, saunf, sonth , garam masala, mint and illaichi powder. Keep on low heat. Stir till it boils.
Add onion paste. Mix well for a minute.
Add cooked koftas/gushtabas along with any water that is remaining after boiling the koftas. Cover and simmer for 15-20 minutes.
Serve granished with fresh mint leaves