Gushtaba is often called the crown jewel of Kashmiri cuisine. I fell in love with this dish during my first trip to Kashmir and spent years perfecting this recipe. The magic lies in pounding the meat until it’s silky smooth and cooking it slowly in a spiced yogurt sauce. Every time I make this, my kitchen fills with the most wonderful aromas of cardamom and fennel.
About the Recipe
This recipe stays true to traditional Kashmiri cooking methods while being adapted for home kitchens. The lamb balls are incredibly tender thanks to careful pounding and the addition of butter. The yogurt gravy is rich without being heavy, and the blend of spices creates layers of flavor that make this dish truly special.
Why You’ll Love This Recipe
The meatballs literally melt in your mouth, thanks to the special pounding technique. The gravy strikes a perfect balance between rich and light, with yogurt providing tanginess and spices adding warmth. It’s fancy enough for special occasions but simple enough to make at home. The recipe is foolproof if you follow the steps, and the results are always impressive.
Gushtaba
Cooking Tips
– Keep your hands wet while making the meatballs to prevent sticking
– Don’t skip the pounding step – it’s crucial for the right texture
– Boil the yogurt separately to prevent curdling
– Cook on low heat after adding yogurt
– Let the meatballs simmer slowly for the best texture
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time is about 1 hour. Serve hot with steamed rice or naan bread. Leftovers keep well in the fridge for 2-3 days. Reheat gently on low heat to prevent the yogurt from splitting.
Similar Recipes
- 1. Rogan Josh (Kashmiri Lamb Curry)
- 2. Yakhni (Yogurt-based Lamb Curry)
- 3. Kashmiri Kofta Curry
Nutrient Benefits
Lamb provides high-quality protein and iron. Yogurt adds calcium and probiotics. The spices like cardamom and fennel aid digestion and have anti-inflammatory properties. This dish offers a good balance of protein, healthy fats, and nutrients.
Gushtaba
Ingredients
- 2 cups Yogurt (mixed with 1/2 cup water and boiled)
- 2 cups Water (Chicken Stock or Lamb Stock)
- 4 Green Cardamom
- 3 Black Cardamom
- 3 Cloves
- 1 tsp Fennel Powder
- 1 tsp Ginger Powder
- 1/2 tsp Garlic Paste (mixed with water to make 1/8 cup)
- 1/2 tbsp Fried Onion Paste
- Salt as per taste
- Mint Leaves (few, chopped)
- 500 gms Leg of Lamb (boneless, fat removed, cubed)
- 4 tbsp Butter
- 1/4 tsp Cardamom Powder
Instructions
- To make the Ghustaba (Lamb Balls), pound the lamb until it changes colour.
- Using wet hands, mix the butter, cardamom powder and salt to the pounded meat.
- Make balls and keep aside.
- Place a pan over moderate flame.
- Add the lamb balls, yogurt, ghee and water.
- Bring to a boil.
- Add cardamoms, cloves, fennel powder and ginger powder.
- Cover the pan with a lid and allow it to boil for 10 minutes.
- Add the garlic paste and salt.
- Continute to boil for another 10 minutes.
- Add more water if desired and add the onion paste.
- Stir and cook till lamb balls is tender and gravy has thickened.
- Garnish with mint leaves.
- Cook for a few minutes.
- Remove and serve hot.
Sign up for our newsletter
Frequently Asked Questions
Can I make this with beef instead of lamb?
While traditional Gushtaba uses lamb, you can use beef. Just make sure to pound it well and choose a cut with some fat for tenderness.
Why do we need to pound the meat?
Pounding breaks down the meat fibers and combines them with fat, creating the signature smooth, tender texture of Gushtaba meatballs.
Can I make this ahead for a party?
Yes. Make it a day ahead – the flavors actually improve overnight. Reheat gently before serving.
