india on my plate • ep 3 • kashmiri goshtaba recipe: ingredients: for the goshtaba: boneless mutton 1 kg sheep/lamb fat 200 g ginger garlic paste 1 tsp dried ginger / saunth ½ tsp salt 1 tsp green cardamom 10 black cardamom 2 a little ice, if needed for the yakhni: yoghurt 800 g / about 4 cups cinnamon 1 piece green cardamom 10 cloves 7 dried ginger / saunth ½ tsp ginger garlic paste 1 tsp fennel / saunf powder 1 tsp remaining cardamom powder egg 1 ghee as needed, I used 4 tbsp dried mint 2 tsp water 2 cups salt as needed fried onion paste 2 tbsp, or crushed fried onions method: 1. grind the green and black cardamom. use half for the meat and reserve the rest for the yakhni. 2. process the mutton, fat, ginger garlic paste, dried ginger, salt and half the cardamom until very smooth and sticky. Keep the mixture cold. Chill between rounds or add a little ice if needed. 3. Shape into smooth meatballs and refrigerate. 4. Whisk the yoghurt and egg in a pot until smooth. Add the cinnamon, cardamom, cloves, dried ginger, ginger garlic paste, fennel powder and remaining cardamom. 5. Cook over medium heat, stirring constantly at first, until the yoghurt thickens and cooks through. 6. Add the ghee and dried mint. Stir in the water, season with salt and bring to a boil. 7. Gently add the goshtaba. Cook for 3 to 4 minutes without disturbing, then turn them over. Cover and cook for 15 minutes. 8. Add the crushed fried onions, cover and cook for a few more minutes. serve hot with plenty of yakhni. #indiaonmyplate #kashmirifood #wazwan goshtaba — @noorbaqtiar TikTok