Authentic Kashmiri Gushtaba with Warm Sheermal
Indulge in the royal flavors of Kashmir with tender minced mutton meatballs simmered in a rich, velvety yogurt-based gravy. Infused with aromatic fennel and ginger powder, this classic Wazwan delicacy pairs exquisitely with soft, sweet leavened bread.
105min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Pound the minced mutton on a stone pestle until it becomes a smooth, sticky paste, then shape into small, round meatballs.
2
Heat ghee in a heavy-bottomed pan and lightly sear the meatballs until they change color, then set aside.
3
In the same pan, whisk the yogurt continuously over medium-low heat until it comes to a gentle simmer without curdling.
4
Add the fennel powder, dried ginger powder, black cardamom, green cardamom, cloves, and cinnamon to the yogurt gravy.
5
Gently drop the meatballs into the simmering yogurt gravy and cover with a lid.
6
Cook on low heat for about 35 to 40 minutes until the meatballs are thoroughly cooked and absorb the rich flavors.
7
Serve hot, garnished lightly with crushed fennel seeds, alongside freshly warmed Sheermal.
Ingredients
500g finely minced mutton (lamb)
2 cups whisked full-fat yogurt
2 tbsp ghee
1 tsp dried ginger powder
1.5 tsp fennel powder
2 black cardamom pods
4 green cardamom pods
2 cloves
1 small cinnamon stick
Salt to taste
Warm Sheermal for serving
*This AI-generated recipe may contain inaccuracies.