Gushtaba

Ingredients

1/2 kg minced mutton (enough to make 12-15 small balls - serves 4)

2 Egg Whites

For marinade

4 Cardamom (Elaichi)

1 Tsp Saunf (Fennel Seeds)

1 Cinnamon Stick (Dalchini)

3 Cloves (Laung)

1 Tsp Jeera Seeds (Cumin Seeds

1 Tsp PepperCorn

1 Tsp Coriander Powder (Dhaniya Powder)

For Tadka (Gravy Masala)

1 Tsp Oil

2 Tbsps Ghee

1 Tsp Red Chili Powder

2 Green Chili

Handful Coriander Leaves

1 Whole Onion chopped in small cubes

1 Cup Yogurt

1 Tsp Ginger Garlic

1 Bay Leaf

Method

For Marinade Powder

Mix all ingredients and grind well to make a fine powder. Make sure the powder is super fine and not coarse. Add a minch of salt

For Meat Balls

Mix meat, egg and the marinade spice mix and little oil. Add a pinch of salt. Run the meat through a blender to make the meat smooth yet firm enough to be made into balls that wont give way when put in boiling water.

Now keep a large pan with water and set to boil. Keep on high flame. Make meat balls of at least 2 inches in height out of the meat mix and keep inserting in the boiling water. At this point reduce heat to low flame and let the balls cook and brew in this water.

Alternatively, some add the spice to the boiling water and keep the meatballs plain (just so that the flavoured water adds taste to them when inserted in it to be cooked).

After 25 minutes of brewing, remove the meatballs. Keep aside.

In a separate pan, add little oil, onions, ginger garlic and fry on low flame. Once they are browning, add the water in which you cooked the meat and the bay leaf and let the liquid gravy reduce. Add chilis, and chili powder. Now add the meat balls and ghee (clarified butter) and turn off the stove. Add yogurt and keep stirring the gravy so that it doesn't curdle. Till its a thick gravy and is mixed well.

Add coriander before serving.

I have personally eaten Gushtaba with Malabar Parotta, Rice, Dosa and Pudina Naan (Indian Bread)