Kashmiri Recipes
RECIPE NO. 205
'Goashtaba'
'Goashtaba' is called by Muslims as
'The King of Dishes' or 'Dish of Kings'. It is famous for its
flavour and taste. It is served as the last Meat Dish in a 'Vazavan'
Feast, before the Dessert.
1. Spiced and Condimented
Minced
Meat (See RECIPE NO. 190).
Sometimes Clarified Butter (H-'Ghi') is substituted partly
in place of Suet alone, to add to the flavour of the Mince. |
1 kg |
| 2. Curd |
1.5 kg |
| 3. Green Mint or Green Coriander
sprigs |
50 gm |
| 4. 'Emulsion' of Shallots and Onions |
4 tbsp |
| 5. Mustard oil, or any other Edible
Oil |
2 tbsps |
| 6. 'Ghi' |
2 tbsps |
| 7. Aniseed Powder |
1/2 tsp |
| 8. Ginger Powder |
1/2 tsp |
| 9. Cumin Seeds and Black Cardamom
Seeds Powder |
1/2 tsp |
| 10. Caraway Seeds |
1/4 tsp |
| 11. Cloves |
3 nos |
| 12. Garlic Cloves |
5 nos |
| 13. 'Garam Masala' |
1 tsp |
| 14. Salt |
1 tsp or to taste |
| 15. Green Cardamom |
10 nos |
1. After moistening the palms with a little water
and oil, take enough quantity of the prepared Minced Meat, to make
into a 2" to 3" diameter compact Ball. First press the Minced
Meat in the right hand palm by fingers and thumb, and then roll
between palms of both hands. Repeat the process. By dividing in the very
beginning, the whole Minced Meat approximately into equal portions,
Balls of uniform size will be made.
2. For making a Seasoning of Shallots and
Onions, cut the roots and tops of enough Onions and Shallots,
to obtain half a cup of each, after peeling and chopping. For frying and
making the Emulsion, see RECIPE NO. 191. Keep it
aside in a bowl for use.
3. Wash thoroughly the Green Mint or Green
Coriander sprigs, after discarding coarse stems and bad leaves. Chop
finely and keep aside in a plate also.
4. Beat with a spoon, or chum with a small
Churning Stick the Curd, in a steel or glass bowl, after adding the
Caraway Seeds.
5. Peel the Garlic cloves and chop these too.
1. In a round bottomed, tinned copper or a heavy
steel 'Patila' or 'Degchi' of about 3 litres capacity, boil
the prepared Minced Meat Balls, in sufficient water to immerse
these wholly. Before boiling starts, add to the water the Salt and the
Aniseed and Ginger Powders. After half an hour remove the pot from heat
and strain the Soup in a bowl, and keep the boiled Meat Balls separately
in a plate. Discard the residue left after straining and clean the cooking
vessel.
2. Heat the Oil in the vessel till foam
disappears. Add 'Ghi', Cloves and chopped Garlic. Stir again and
add the prepared Curd and the Soup thoroughly mixed together. Go on
stirring with a steel or wooden ladle, so that the Curd does not crack.
When the Oil, 'Ghi', Curd and Soup boil and blend nicely, add the
boiled Minced Meat Balls, and the Onion and Shallot
Seasoning. Let cook on a low heat till the Gravy becomes somewhat thick
and oil and 'Ghi' begins to show.
3. Now add the 'Garam Masala', Cinnamon
and Black Cardamom Powder, the slightly crushed Green Cardamoms and the
finely chopped Green Mint or Green Coriander Leaves. Turn the Balls with a
broad steel spatula and the 'Goashtaba' is ready to be served hot,
along with a ladleful of it delicious Gravy.
In case Green Mint or Green Coriander Leaves are
not available Dried crushed, and preserved Mint Leaves, may be used.
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