Recipe for Goshtabé

Recipe for Goshtabé.

1. Pounded spiced meat 1 kg

2. Yoghurt 1.5 kg

3. Fresh mint or coriander sprigs 50 gm

4. Onion and shallot (Praan) seasoning 4 tbsp

5. Cooking oil 2 tbsps

6. Clarified butter (Ghee) 2 tbsps

7. Aniseed Powder 1/2 tsp

8. Ginger Powder 1/2 tsp

9. Cumin seeds 

10. Black Cardamom powder 1/2 tsp

11. Caraway seeds 1/4 tsp

12. Cloves 3 

13. Garlic cloves 5 

14. Garam masalé 1 tsp

15. Salt 1 tsp or to taste

16. Green cardamom 10 

(In case fresh mint or coriander is not available dried and crushed mint or coriander can be used).

Preparation:

1. Prepare spiced minced/pounded meat. 

For the preparation of the pounded meat for Risté, see separate section below. 

2. Prepare the onion and shallot seasoning. 

For the preparation of onion and shallot seasoning, see separate section below.

3.Make small balls (roughly of the size of tennis ball) , out of the prepared spiced pounded meat, by pressing the required quantity of meat in the right hand palm, and then by rolling it between both palms. Moistening the palm with a little oil and water facilitates this work.

4. Wash thoroughly the fresh mint or coriander sprigs after discarding coarse stems and bad leaves. Chop finely.

5. Put yoghurt in a bowl, add caraway seeds to it and beat it with a big spoon until it becomes a thick uniform liquid.

6. Peel and chop the garlic gloves.

Method of Cooking

1. Boil the prepared minced meat balls in a big pot/pan. Make sure meat balls are wholly immersed in the water and there is enough room for meat balls to expand within the pot/pan. Just before water starts to boil, add salt, aniseed and ginger powder. Boil the mixture for about 30 mins. Now, separate the meat balls and the broth (water they were boiled in). Strain the broth to make sure there it does not contain any residue as it has to be reused at a later stage.

2. Heat the oil in a big pot/pan. Add ghee, cloves and garlic. Now add the prepared yoghurt and broth and mix it thoroughly. Stir the whole mixture and keep stirring constantly. When the whole mixture is uniform and has blended properly, add meat balls, onion and shallot (praan) seasoning. Let it cook on a low heat till the broth becomes relatively thicker and oil/ghee separates.

3. Now add the garam masalé, cinnamon and black cardamom powder, crushed green cardamoms and finely chopped green mint or coriander leaves. Turn the meat balls few times and the Goshtabé is ready.