Ghushtaba Ghushtaba (Pounded lamb balls in a delicious yoghu recipe
ingredients
10 Ghushtaba
5 cups (1 lt) 32 fl oz Cooked yoghurt
4 tbsp (60 g) 2 oz Ghee
4 cups (800 ml) 28 fl oz Stock, made with 4 - 5 bones boiled in 6 cups water, covered, for 45 minutes, strained.
8 Green cardamom (choti chichi)
6 Black cardamom (badi elaichi)
6 Cloves (laung)
3 tsp (6 g) Fennel (moti saunf) powder
3 tsp (6 g) Ginger powder (sonth)
1/4 cup (50 ml) 1 3/4 fl oz Garlic water
1 tbsp (25 g) Onion paste, fried
Salt to taste
1/4 tsp Dry mint (pudina) leaves
5 cups (1 lt) 32 fl oz Cooked yoghurt
4 tbsp (60 g) 2 oz Ghee
4 cups (800 ml) 28 fl oz Stock, made with 4 - 5 bones boiled in 6 cups water, covered, for 45 minutes, strained.
8 Green cardamom (choti chichi)
6 Black cardamom (badi elaichi)
6 Cloves (laung)
3 tsp (6 g) Fennel (moti saunf) powder
3 tsp (6 g) Ginger powder (sonth)
1/4 cup (50 ml) 1 3/4 fl oz Garlic water
1 tbsp (25 g) Onion paste, fried
Salt to taste
1/4 tsp Dry mint (pudina) leaves
method
1. In a pan, add ghushtaba, cooked yoghurt, ghee, and stock; bring to a rapid boil. Add green and black cardamom, cloves, fennel powder, and ginger powder. Cover the pan and continue to boil for 10 - 12 minutes.
2. Add the garlic water and salt; boil for a further 10 - 12 minutes. Pour in more water, if required, to maintain a soup-like consistency. Add the onion paste and salt. Cook until the ghushtaba is tender to the touch and the gravy has thickened.
3. Sprinkle the dry mint leaves and heat through.
2. Add the garlic water and salt; boil for a further 10 - 12 minutes. Pour in more water, if required, to maintain a soup-like consistency. Add the onion paste and salt. Cook until the ghushtaba is tender to the touch and the gravy has thickened.
3. Sprinkle the dry mint leaves and heat through.
serving amount
serves: 4
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more information
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