½ KG             Mutton mince
150 gms         Mutton fat
100 ml           Mustard oil
5 gms             Whole ginger, cut into juliennes
12 gms           Dry ginger powder
2 gms             Asafoetida (Hing)
A pinchSaffron
250 gms       Curd
10 ml            Oil
10 gms          Green Cardamom
5 gms            Bay leaves
5 gms            Cloves

Chef of the day: KARISHMA PILARE (BCT&CA 3rd sem)

5 gms       Cinnamon stick
150 gms   Onions
10 gms     Dried Fenugreek leaves
10 gms     Royal Cumin seeds
30 gms    Ginger garlic paste
10 gms     Black pepper powder
10 gms     Cumin powder
5 gms       Fennel powder
150 ml     Milk
500 ml    Water

For tempering
25 gms    Ghee
10 gms    Crushed garlic
5 gms      Dried Fenugreek leaves
10 gms    Fennel seeds


  1. Pound the meat on a smooth stone with a wooden mallet.
  2. Add fat and pound further.
  3. Add powdered cardamom, ginger powder, julienned ginger, pinch of saffron and salt and mix well and make a smooth paste.
  4. Make round balls around 1 inch in diameter and keep aside in a refrigerator.
  5. Beat the curd well and add a 10 ml of oil and mix well.
  6. Heat mustard oil in a large pan and add hing.
  7. Add whole garam masala and let them crackle.
  8. Add the ginger garlic paste and sauté for a min.
  9. Add the sliced onions and sauté till the onions are translucent. Cook on a slow flame to get this gentle colour. Take half of the onions and make a fine paste and add it back to the gravy.
  10. Add beaten curd, and gently cook the mixture.
  11. Add water and rest of the powders and bring to boil and simmer slowly.
  12. Place the meat balls gently into the gravy and without stirring, cook the meat balls. After the gravy thickens, reduce the flame and simmer further.
  13. Hear ghee and mustard oil mix in a flat pan.
  14. Add fennel seeds, remaining cardamom.
  15. Once they burn, sprinkle on top of the sauce.
  16. Serve the Gushtaba with rice and naan.