Goshtaba
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Top Rated Recipe
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Key Details:
![](https://www.foodfood.com/wp-content/themes/twentytwentyone/assets/img/Mask group (4).png)
prep time: 15 minutes
![](https://www.foodfood.com/wp-content/themes/twentytwentyone/assets/img/Mask group (3).png)
Cook time: 20 minutes
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Difficulty Level: Moderate
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Course: Main Course
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Cuisine: Kashmiri
Key Ingredients:
Mutton mince
About Goshtaba
Table of Contents
A popular Kashmiri mutton dish
Read More- Mutton mince (keema) 250 gms
- Egg white 1
- Salt to taste
- Red chilli powder 1 tsp + to sprinkle
Step 1. Take mutton keema in a bowl and add egg white, salt, red chilli powder, black cardamom seeds and mustard oil and mix properly.
Step 2. Heat some ghee in a non-stick pan and add browned onion paste and cumin seeds and saute till fragrant. Add a little water and mix well.
Read MoreIngredients
- Mutton mince (keema) 250 gms
- Egg white 1
- Salt to taste
- Red chilli powder 1 tsp + to sprinkle
- Black cardamom seeds ½ tsp
- Mustard oi 1 tsp
- Ghee 1½ tbsps
- Browned onion paste 2 tbsps
- Cumin seeds ½ tsp
- Black pepper powder 1 tsp
- Fennel powder 1 tsp
- Cinnamon powder 1 tsp
- Cloves, crushed ½ tsp
- Black cardamom powder ½ tsp
- Green cardamom powder ½ tsp
- Coriander powder 1 tsp
- Dried fenugreek leaves (kasuri methi) powder 1 tsp
- Yogurt, whisked 2 tbsps
- Fresh coriander leaves, chopped 2
- tsps
How to Make Goshtaba (Stepwise Photos)
Method
- Take mutton keema in a bowl and add egg white, salt, red chilli powder, black cardamom seeds and mustard oil and mix properly.
- Heat some ghee in a non-stick pan and add browned onion paste and cumin seeds and saute till fragrant. Add a little water and mix well.
- Put black pepper powder, fennel powder, cinnamon powder, crushed cloves, black cardamom powder, green cardamom powder, coriander powder and dried fenugreek leaves powder on a muslin cloth, bring the edges together and tie it up like a potli. Dip this potli in the gravy.
- Divide the mutton keema mixture into small equal portions and shape them into balls. Add them to the gravy and cook for 10-15 minutes on low heat.
- Take out the muslin cloth potli and squeeze to extract the flavour and add to the gravy. Add salt and whisked yogurt and mix well.
- Transfer into a serving bowl, garnish with coriander leaves and red chilli powder and serve hot.
Additional Tips and Tricks
About chef
![](https://fdstatic.foodfood.com/odd/images/ccOHyrChef-Shantanu-Gupte.jpg)
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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