Gushtaaba are really large, silky-smooth meat balls that are braised in a delicate yogurt sauce. Authentic gushtaaba balls are made by pounding the meat on a stone slab reserved for cooking until all the fibers are completely broken and the meat is reduced to a soft, creamy pulp. With ground ginger, Jennel and black cardamom seeds as the main flavorings, this dish is really special.
Instructions
1. In a small bowl, mix together the ground ginger, fennel, cardamom seeds, and salt.
2. In a food processor, process together the lamb and 1 tablespoon of the spice mixture until smooth. Have a small bowl of water nearby. With lightly moistened clean fingers, divide the meat mixture into 8 to 10 portions and shape each portion into a round ball, about 2 inches in diameter. Refrigerate until ready to use, at least 30 minutes.
3. Place the meat balls in a large saucepan with the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer, turning the meat balls a few times, until firm, about 20 minutes.
4. Heat the ghee in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until browned, about 7 minutes
5. Transfer the onion to a blender, add the yogurt and the remaining spice mixture, and blend until smooth. Rerum the yogurt mixtures to, the wok and bring to a boil over high heat, stirring constantly to prevent curdling. Reduce the heat to medium-low and cook, stirring, until the sauce browns, about 10 minutes.
6. Add the meat balls and any broth from the pan and cook, turning occasionally, until the meat balls have absorbed the sauce and are very soft, and the sauce is thick, about 15 minutes.
7. Transfer to a serving dish and lightly mix in the mint, with parts of it visible as a garnish. Serve hot.
Tags: meat balls, about minutes, about minutes Transfer, boil over, boil over high, bring boil, bring boil over