### TranslatedIngredients: 300 grams Mutton Kheema,1 teaspoon Cardamom Powder (Elaichi),1 inch Ginger - chopped,1/2 cup Curd (Dahi / Yogurt),1/4 cup Milk,1 Bay leaf (tej patta),1 inch Cinnamon Stick (Dalchini),3 Cloves (Laung),1 teaspoon Fennel seeds (Saunf),1 teaspoon Cumin seeds (Jeera),1 teaspoon Dry ginger powder,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,Ghee - for cooking ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Kashmiri ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Kashmiri Style Gushtaba Recipe, Add keema, cardamom powder and ginger into a mixer and give it a blitz.Once it is done, you can take a little of the kheema mix and shape them into a cylindrical shape. Do the same for the rest of the mixture.Heat a kadai with ghee, add all the whole spices (Bay leaf, cumin seeds, Cinnamon Sticks, cloves and fennel seeds) and allow it to sizzle for few seconds.Whisk in curd with 1 cup of water and add the curd into the kadai. Keep the flame low.Add turmeric powder, dry ginger powder and salt, mix well. Add milk as well and give it a stir.Slowly drop in the kheema balls and cook for at least 20 minutes. Let the meatballs soak in all the flavors really well.Serve the Kashmiri Style Gushtaba Recipe along with Butter Garlic Naan Recipe or Phulka to make it a complete meal.
