Ingredients:

• 1.5 kg -spiced and condimented minced Meat
• Curd
• 50 g – green Mint or green coriander sprigs
• 4 tbsp – emulsion of Shallots and Onions
• 2 tbsp -mustard oil, or any other edible oil
• 2 tbsp – Ghee (clarified butter)
• 1/2 tsp -aniseed powder
• 1/2 tsp- Ginger powder
• 1/2 tsp -cumin seeds and black Cardamom seeds powder
• 1/4 tsp – Caraway seeds
• 3 -cloves
• 5 – Garlic Cloves
• 1 tsp- Garam Masala
• salt
• 10 – green Cardamom

Method:

1. After moistening the palms with a little water and oil, take enough quantity of the prepared minced meat, to make into a 2 inch or 3 inch diameter compact balls.
2. Wash the green mint or green coriander sprigs, after discarding coarse stems and bad leaves. Chop finely and keep aside.
3. Beat the curd, in a steel or glass bowl, after adding the caraway seeds.
4. Peel the garlic cloves and chop these too.
5. In a round bottomed, copper or a heavy steel ‘patila’ of about 3 litres capacity, boil the prepared minced meat balls, in sufficient water to immerse these wholly.
6. Before boiling starts, add the salt, the aniseed and ginger powders to the water.
7. 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.
8. Discard the residue left after straining and clean the cooking vessel.
9. Heat the oil in the vessel till the foam disappears.
10. Add ghee, cloves and chopped garlic.
11. Stir again, add the prepared curd and the soup, thoroughly mix together.
12. Go on stirring with a steel or wooden ladle, so that the curd does not crack.
13. When the oil, ghee, curd and soup boil and blend nicely, add the boiled minced meat balls, onion and shallot seasoning.
14. Let it cook on a low heat till the gravy becomes somewhat thick and oil and ‘Ghi’ begin to show.
15. Now add the garam masala, cinnamon, black cardamom powder, the slightly crushed green cardamoms and the finely chopped green mint or green coriander leaves.
16. Turn the balls with a broad steel spatula.| | ‘Goashtaba’ is ready to be served hot, along with a delicious gravy.

Recipe courtesy of Priscilla Farro