|Recipe Type||Non Veg-Main||Preparation Time|
Recipe of Goashtaba
|Cumin Seeds And Black Cardamom Seeds Powder||1/2||Teaspoons|
|Mustard Oil, Or Any Other Edible Oi||2||Tablespoons|
|Green Mint Or Green Coriander Sprigs||50||Grams|
|Spiced And Condimented Minced Meat||1000||Grams|
1. In a round bottomed, tinned copper or a heavy steel \\\'Patila\\\' or \\\'Degchi\\\' of about 3 litres capacity, boil the prepared Minced Meat Balls, in sufficient water to immerse these wholly. Before boiling starts, add to the water the Salt and the Aniseed and Ginger Powders. After half an hour remove the pot from heat and strain the Soup in a bowl, and keep the boiled Meat Balls separately in a plate. Discard the residue left after straining and clean the cooking vessel. 2. Heat the Oil in the vessel till foam disappears. Add \\\'Ghi\\\', Cloves and chopped Garlic. Stir again and add the prepared Curd and the Soup thoroughly mixed together. Go on stirring with a steel or wooden ladle, so that the Curd does not crack. When the Oil, \\\'Ghi\\\', Curd and Soup boil and blend nicely, add the boiled Minced Meat Balls, and the Onion and Shallot Seasoning. Let cook on a low heat till the Gravy becomes somewhat thick and oil and \\\'Ghi\\\' begins to show. 3. Now add the \\\'Garam Masala\\\', Cinnamon and Black Cardamom Powder, the slightly crushed Green Cardamoms and the finely chopped Green Mint or Green Coriander Leaves. Turn the Balls with a broad steel spatula and the \\\'Goashtaba\\\' is ready to be served hot, along with a ladleful of it delicious Gravy. In case Green Mint or Green Coriander Leaves are not available Dried crushed, and preserved Mint Leaves, may be used.
Posted Oct 14, 2007