Entree: India – Kashmir – گُشتابہ ➤ Gushtaba (Large Kashmiri spiced meatballs simmered in a creamy yogurt-based gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 15 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground mutton or lamb
- 1 tbsp (15 ml) ghee, melted (for mixing)
- 1 tsp (5 g) kosher salt, divided
- 1 tsp (2 g) ground fennel seed
- 1 tbsp (15 ml) ginger paste
- 2 tbsp (16 g) all-purpose flour (for light binding)
- 3 cups (720 ml) plain yogurt, well beaten
- 1 tbsp (8 g) cornstarch (mixed with 2 tbsp/30 ml water)
- 1 tsp (2 g) ground fennel (for gravy)
- 4 green cardamom pods (approx. 2 g), lightly crushed
- 1 small cinnamon stick (approx. 2 g)
- 1 bay leaf (approx. 0.5 g)
- 1/2 tsp (1 g) ground black pepper
- 1/8 tsp (0.25 g) saffron threads soaked in 2 tbsp (30 ml) warm milk
- 2 tbsp (30 ml) ghee or clarified butter (for tempering)
- 1/2 tsp (1 g) Kashmiri red chili powder (for color, optional)
- Fresh cilantro or chopped green onion for garnish (optional)

Instructions

1. In a large bowl combine ground mutton, melted ghee, 1/2 tsp (2.5 g) salt, ground fennel, ginger paste and all-purpose flour. Knead vigorously for 8–10 minutes until the mixture is sticky and homogeneous; this gives gushtaba its smooth texture.
2. Shape the mixture into 6–8 large meatballs about the size of a golf ball; set on a tray and chill 15 minutes to firm slightly.
3. Whisk the yogurt in a heavy saucepan until smooth. Add the remaining 1/2 tsp (2.5 g) salt, 1 tsp (2 g) ground fennel, crushed cardamom, cinnamon stick, bay leaf, and black pepper. Warm gently over low heat, stirring, until the yogurt is warm but not boiling.
4. Stir the cornstarch slurry into the yogurt to stabilize it, then raise heat to a gentle simmer. Carefully lower the chilled meatballs into the simmering yogurt. Cover and cook on very low heat for 20–25 minutes, turning once midway, taking care the yogurt does not curdle (maintain a gentle simmer).
5. While meatballs cook, soak saffron in warm milk. When meatballs are tender, stir in the saffron milk and simmer 2 minutes more to marry flavors.
6. In a small skillet heat 2 tbsp (30 ml) ghee until hot. Add Kashmiri chili powder if using and remove from heat; swirl briefly to bloom the color and aroma, then spoon this over the gushtaba.
7. Garnish with chopped cilantro or green onion and serve hot with steamed rice or traditional Kashmiri pulao.