Kashmiri Gustaba1 recipe,video recipe,how to make Kashmiri Gustaba1 recipe

Kashmiri Gustaba


Author Vahchef Servings 0 persons
Published August 15, 2007 Cooking Time (mins)
Main Ingredient Lamb Preparation Time mins

Description
How to makeKashmiri Gustaba?How to cookKashmiri Gustaba?Learn the recipeKashmiri Gustababy vahchef.For all recipes visit vahrehvah.com

Ingredients of Kashmiri Gustaba

Ingredient Name Quantity Unit
lamb, lean (or mutton)  750 Grams
lamb fat  250 Grams
cayenne  2 Teaspoons
fennel seed  2 Teaspoons
ginger powder  1 Teaspoons
coriander powder  1 Tablespoons
Kashmiri garam masala  2 Teaspoons
yoghurt  1/2 Cup
ghii  2 Tablespoons
sugar  1 Teaspoons
khoya  1/2 Cup
milk  1 Cup
pepper, black  2 Teaspoons
cardamoms  4 Numbers


Directions
  1. Chop the meat, fat, cayenne, fennel, ginger, coriander, and 1 tsp. garam masala with a food processor. Keep chopping, adding a little yoghurt and ghii, until the meat is a smooth paste.
  2. Form into balls 1.5-2 inches in diameter.
  3. Heat remaining ghii in a pan. Add sugar, khoya, yoghurt, garam masala, and salt to taste.
  4. Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender.
About Recipe
How to make Kashmiri Gustaba
(3 ratings)
3 reviews so far
prep time
mins
Cook time
mins
Total time
0 mins
Kashmiri Gustaba
Restaurant Style Kashmiri Gustaba
Author : Vahchef
Main Ingredient : Lamb
Servings : 0 persons
Published date : August 15, 2007
Ingredients used in Kashmiri Gustaba
→ lamb, lean (or mutton) 750 Grams.
→ lamb fat 250 Grams.
→ cayenne 2 Teaspoons.
→ fennel seed 2 Teaspoons.
→ ginger powder 1 Teaspoons.
→ coriander powder 1 Tablespoons.
→ Kashmiri garam masala 2 Teaspoons.
→ yoghurt 1/2 Cup.
→ ghii 2 Tablespoons.
→ sugar 1 Teaspoons.
→ khoya 1/2 Cup.
→ milk 1 Cup.
→ pepper, black 2 Teaspoons.
→ cardamoms 4 Numbers.
How to make the recipe:
  1. Chop the meat, fat, cayenne, fennel, ginger, coriander, and 1 tsp. garam masala with a food processor. Keep chopping, adding a little yoghurt and ghii, until the meat is a smooth paste.
  2. Form into balls 1.5-2 inches in diameter.
  3. Heat remaining ghii in a pan. Add sugar, khoya, yoghurt, garam masala, and salt to taste.
  4. Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender.

Recipe Tips by vahchef for Kashmiri Gustaba


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