Kashmiri Recipes
RECIPE NO. 190
Preparation of Minced Meat for
The following is a Recipe for only
one kilogram of Minced Meat prepared for a small Dinner or a Domestic Meal. The
Ingredients are increased proportionally, for larger quantities to be cooked for
Big Dinners.
| 1. Mutton or Goat's Meat, of Leg
without bones, preferably freshly slaughtered animal |
1 kg |
| 2. Suet (Fat around kidneys and from
loins). Sometimes Clarified Butter ('Ghi') is added partly in place
of Suet. |
250 gm |
| 3. Ginger Powder |
1 tsp |
| 4. Aniseed Powder |
1 tsp |
| 5. Black Cardamom Seeds Crushed |
1 tsp |
| 6. 'Garam Masala' |
2 tsps |
| 7. Salt |
1 tsp |
| 8. Arrowroot Powder |
1 tbsp |
For mincing, a Wooden Mallet (K-'Goshpar')
and a Flat hard Stone is used.
1. Cut the Meat into about 1" cubic
pieces, by a chopping knife, on a Wooden Block.
2. Put the Suet in a bowl of hot water to warm it
and make it soft.
3. Pound on the Flat Stone the Meat pieces, one
at a time, alongwith a piece of warm Suet, added at regular intervals, so
that it goes with all the Meat and mixes evenly. To begin, place one piece
of Meat on the stone, and pound it by striking with the Mallet two or
three times. When it is well minced, add another piece of Meat and pound
as before. After three or four pieces get minced together, add a piece of
warm Suet, and again pound together to mix it evenly. Continue this
process till all the Meat and the Suet is pounded.
4. Make a paste of Arrowroot, Spice, 'Garam
Masala' and Salt with a little water, and knead it into the Minced
Meat.
5. Again, pound the mass on the Stone, to convert
it into a homogeneous dough like mass. This prepared Minced Meat, is then
pressed by hands and rolled between palms, into compact balls of 2"
to 3" diameter, for making 'Goashtaba', or rolled into
smaller, a little flattened balls, for making 'Rista' or 'Palak-Rista'.
Nowadays, mincing of smaller quantities of Meat
and Suet, is done by as Electric Food Processor or an Electric Grinder,
using a Chopping Blade.
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