Authentic Kashmiri Gushtaba with Warm Steamed Rice
Tender minced mutton meatballs simmered to perfection in a rich, aromatic yogurt-based gravy flavored with traditional whole spices. This classic Wazwan delicacy offers a melt-in-the-mouth texture and an unforgettable royal flavor profile.
105min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Pound the minced mutton and fat together using a heavy wooden mallet until it forms a smooth, sticky paste.
2
Divide the meat paste into equal portions and roll them gently between your wet palms to form smooth, round meatballs.
3
Bring a large pot of water to a gentle boil, add a pinch of salt, and gently drop in the meatballs to blanch them for 5 minutes; remove and set aside.
4
In a heavy-bottomed pan, whisk the whipped yogurt continuously over low heat until it comes to a gentle simmer without curdling.
5
Add the ghee, dried ginger powder, fennel powder, crushed cardamom, cloves, and cinnamon to the simmering yogurt gravy.
6
Carefully transfer the blanched meatballs into the bubbling yogurt gravy and let them cook covered on low heat for about 30 minutes.
7
Stir in the saffron milk just before turning off the heat to impart a delicate aroma and pale golden hue.
8
Serve the warm, rich Gushtaba hot alongside freshly steamed fragrant white rice.
Ingredients
500 grams boneless mutton, finely minced
100 grams mutton fat, finely minced
2 cups plain full-fat yogurt, whipped
2 tablespoons ghee
1 teaspoon dried ginger powder
1 teaspoon fennel powder (saunf)
4-5 green cardamom pods
2-3 cloves
1 small cinnamon stick
1 pinch saffron strands dissolved in warm milk
Salt to taste
Water as needed
*This AI-generated recipe may contain inaccuracies.