Authentic Kashmiri Gushtaba with Warm Sheermal Bread

Name: Authentic Kashmiri Gushtaba with Warm Sheermal Bread
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4
Cuisine: Kashmiri
Ingredients: 1 kg boneless leg of lamb, meticulously cleaned and trimmed; 200g mutton fat, finely minced; 3 cups full-fat yogurt, whisked smooth; 2 tablespoons ghee; 1 teaspoon dried ginger powder; 1 teaspoon fennel powder (saunf); 4-5 green cardamom pods, lightly crushed; 2 black cardamom pods; 2-3 cloves; 1 small cinnamon stick; 1/2 teaspoon asafoetida (heing) dissolved in a tablespoon of water; Salt to taste; Fresh mint leaves for delicate garnish; Warm Sheermal bread for serving

Experience the crown jewel of Wazwan with these velvety, hand-pounded mutton meatballs simmered in a rich, aromatic yogurt gravy. Infused with traditional Kashmiri spices, this royal delicacy melts in your mouth and offers an unforgettable culinary journey.

Photo by Amjed wani on Pexels

105min Total Time

4 Servings

Kashmiri Cuisine

Recipe

Place the boneless lamb and mutton fat on a clean wooden block and pound continuously with a heavy wooden mallet until it transforms into an ultra-smooth, sticky paste.

Divide the pounded meat mixture into equal portions and shape them gently into smooth, round meatballs using wet palms.

Bring a large pot of water to a gentle boil, add a pinch of salt, and gently drop in the meatballs to parboil for about 10 minutes until they firm up. Remove and set aside.

In a heavy-bottomed pan, heat the ghee over medium heat and add the green cardamoms, black cardamom, cloves, and cinnamon stick until fragrant.

Reduce the heat to low, pour in the whisked yogurt slowly while stirring continuously to prevent curdling, and bring the gravy to a gentle simmer.

Stir in the dried ginger powder, fennel powder, and the asafoetida water mixture into the simmering yogurt gravy.

Carefully transfer the parboiled meatballs into the yogurt gravy, cover the pan, and let it simmer on low heat for 30 minutes until the gravy thickens and coats the meatballs richly.

Adjust salt if necessary, garnish with fresh mint leaves, and serve piping hot alongside freshly baked warm Sheermal bread.

Ingredients

1 kg boneless leg of lamb, meticulously cleaned and trimmed

200g mutton fat, finely minced

3 cups full-fat yogurt, whisked smooth

2 tablespoons ghee

1 teaspoon dried ginger powder

1 teaspoon fennel powder (saunf)

4-5 green cardamom pods, lightly crushed

2 black cardamom pods

2-3 cloves

1 small cinnamon stick

1/2 teaspoon asafoetida (heing) dissolved in a tablespoon of water

Salt to taste

Fresh mint leaves for delicate garnish

Warm Sheermal bread for serving

*This AI-generated recipe may contain inaccuracies.