Kashmiri Gushtaba How would you rate the quality of this Gushtaba recipe? Boil 1500 ml water. Mix 1,000 grams ground mutton or beef, 3big tsf yogurt, 50gms kofta powder. Kilograms conversion One kilogram is equivalent to 1,000 grams or 2.2 pounds; the mass of a liter of water. Pounds conversion A unit of mass equal to 16 ounces Make total 16 gushtabas(Meatballs). Put gushtabas in boiling water for one hour. Heat the remaining ghee and add sugar, salt, the remaining yogurt and 50gram kofta powder. 100ml ghee + 1000ml yogurt + 4sugar sachets + 1 sachets salt + 50gram kofta powder. Ingredients : Lamb or Beef - 1,000 grams 50gms kofta powder Cayenne pepper powder - 2 tsp, Fennel seed - 2tsp, Ginger powder - 1 tsp, Coriander powder - 1 tsp, Black pepper powder - 2 tsp, Powdered cardamoms - 2, Garam masala - 2 tsp Yogurt - 1000ml yogurt Ghee - 100ml ghee Sugar - 4 sugar sachets Salt - 1 sachets salt Method 1. Chop the meat and in a food processor grind the chopped meat with the stock, cayenne pepper powder, fennel seeds, ginger, coriander, pepper, cardamom powder and 1 tsp of garam masala powder to a fine paste. 2. Add a little yogurt and ghee in the final stages of grinding. Shape meat paste into small balls. 3. Heat the remaining ghee and add sugar, cream, salt, the remaining yogurt and 50gram kofta powder. 4. Pour in the milk slowly and add the koftas and simmer until the liquid evaporates and the gushtabas(Meatballs) are very tender. Yakhni (Mutton Prepared in Curd) Yakhni is an authentic mouth watering dish. It is prepared in curd along with spices. It is very simple to cook. Follow these simple steps to prepare yakhni at home. Ingredients 1 kg mutton (chest pieces) 3 ladles of mustard oil. 2 table spoons saunth powder (fennel powder). 1 table spoon zeera (cumin). 2 tej patte (bay leaves). ½ tea spoon hing (asafetida). 5 half crushed laung (cloves). 3 moti elaichi (black cardamom). 1 inch dalcheeni (cinnamon). 1 kg whipped curd. 1 spoon desi ghee (pure ghee). Method Wash the mutton and drain off excess water. Heat two ladles of oil in a pressure cooker, put the mutton in it, add salt and hing, start frying for five minutes on full flame. Put ½ glass water, add saunf powder, crushed moti elaichi, dalchini, bay leaves and pressure cook it up to 3 whistles. Take a frying pan, put one ladle oil and heat it till smoke appears, cool it for three minutes and put zeera and laung in it. Keep it on a low flame and stir for one minute, add the curd and keep it on full flame, stir continuously so that it will not curdle till it boils. Add this boiling curd in the mutton and keep it on low flame for five minutes. Serve it with hot white boiled rice.