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Gustaba ( Kashmiri Cuisine )
 Gustaba Cooking Time: 45 minutes Makes: 6 - 7 main dish serving Ingredients 1 kg very fine mutton keema 2 large onions, finely sliced 2 teaspoon saunf ( aniseeds) seeds, crushed 1 teaspoon ginger powder 1 teaspoon coriander powder 2 teaspoon Kashmiri Garam Masala powder 1/2 cup yogurt 2 tablespoon ghee 1/2 cup khoya 1 teaspoon sugar 1 cup milk 2 teaspoon kali mirch ( black pepper ) 4 green elaichi ( cardamom ) Salt to taste Method In a large bowl, mix the mutton keema, onions, khoya, crushed saunf, ginger powder, coriander powder, and 1 teaspoon Kashmiri Garam Masala powder. Knead out any lumps using your fingers. Fold in half the ghee and yogurt into the mixture to make it smooth. Divide the mixture into even portions, roll into balls, and set aside. Heat the remaining ghee in a kadai. Once hot, reduce flame and add the remaining Kashmiri Garam Masala powder and yogurt. Stir continuously to prevent the yogurt from sticking the vessel. Add salt and pepper to taste. In a jug, mix the milk and the sugar. As you stir, pour the sweetened milk, and cardamom. Once mixture simmers, add mutton balls. Don?t stir vigorously, else the balls ( koftas ) will break. Once the liquid evaporates and koftas are tender, the Gustaba is ready. Nutritive value of each serving- 436 kcal Carbohydrates: 17 g Proteins: 62 g Recipe & Photo Credit - Bharat Atwal & India Today 
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