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 4Process of Mincing 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. Make a paste of Arrowroot, Spice, ‘Garam Masala’ and Salt with a little water, and knead it into the Minced Meat.
4. 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.