Indian Cooking Recipe : Gushtaba Ingredients : Kofta (Mix Together) : 250 gms minced mutton (keema) 1 tsp saunf (fennel) powder 1/2 tsp soonth 3/4 tsp salt 1/2 tsp jeera (cumin) powder seeds of 1 moti illaichi To Boil Koftas : 1" dalchini (cinnamon) 1 tej patta (bay leaf) 2-3 lung (cloves) 1/2 tsp salt For the Gravy : 2 tsp oil 2 tsp ghee 1 medium onion-sliced 1 cup curd - beaten well 1/2 saunf (fennel) powder 1/4 tsp sonth (dry ginger powder) 1/4 tsp garam masala 1/2 tsp dried poodina (mint) seeds of 1 moti illaichi (big cardamom) & 2 green illaichi (cardamoms) powdered Method : Grind keema in the mixer to a fine paste. Mix all ingredients under koftas well together. Shape into 4 large balls. Heat 1 1/2 cups water in a small pan with salt, dalchini, tej patta and lung. When it boils add the koftas. Cook uncovered on medium heat for about 20 minutes or till tender/cooked. Overturn in between to cook all sides. Heat oil in a kadhai. Add ghee and sliced onion. Fry till golden brown. Remove from fire. Remove onions from oil. Cool and grind to a fine paste with a little water. Keep brown onion paste aside. In the same oil add well beeaten curd, saunf, sonth , garam masala, mint and illaichi powder. Keep on low heat. Stir till it boils. Add onion paste. Mix well for a minute. Add cooked koftas/gushtabas along with any water that is remaining after boiling the koftas. Cover and simmer for 15-20 minutes. Serve granished with fresh mint leaves