Classic Kashmiri Goshtaba recipe from a waza
This is a slow-cooked Kashmiri delicacy made using pounded meat, spices and saffron
| PREP TIME | 60 m |
|---|---|
| COOK TIME | 120m |
| SERVES | 8 to 10 |
2 kg boneless lamb meat (from the leg of lamb)
3 egg whites
237 ml fat
237 ml mustard oil
948 ml full fat milk
474 ml yoghurt
2.4 l water
10 pods of green cardamom
5 bay leaves
5 cloves
4 pods of brown cardamom
1 large cinnamon stick
1/2 tsp ginger chopped
3 tsp fennel powder
2 tsp dried mint
Few strands of saffron
Salt - to taste
Muslin cloth
1) In a bowl add minced mutton, salt, egg whites and mustard oil. Mix well.
2) Take a soft muslin cloth and put ginger, fennel powder, cinnamon stick, cardamon and crushed black cardamom in it. Tie the contents into a pouch. Acts like a bouquet garni.
3) Boil water in a vessel and put the pouch in it. Add the bay leaves in the vessel.
4) Make meatballs from minced mutton and dab with egg white. Boil the meat dumplings until the broth starts to disappear. Cook for one hour on medium flame, and simmer for about 15 minutes
5) In a wok, saute cumin seeds, then add yogurt. Transfer the boiled mutton dumplings to the wok. Add milk. Stir for 10 minutes and turn off the flame.
6) Sprinkle with coriander leaves, a few strands of saffron and serve hot with white rice.
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