Gushtaba
An authentic non-vegetarian recipe from Jammu And Kashmir, India
Cook Time
90 mins
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
600g Mutton (leg meat, fat included)
80g Mutton fat (charbi)
300g Whole milk yogurt
50ml Ghee
200g Onions
8g Fennel powder (saunf)
5g Dry ginger powder (sonth)
4g Cardamom powder
5piece Cloves
2piece Black cardamom
1piece Cinnamon stick
6g Kashmiri red chilli powder
2g Turmeric powder
10g Salt
600ml Water
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Mince the mutton and mutton fat together very finely using a heavy stone mortar (or a meat grinder). The traditional method requires pounding for 30–40 minutes until the meat becomes a smooth, sticky paste.
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Season the minced meat with fennel powder, dry ginger powder, cardamom powder, and salt. Mix thoroughly and knead until the mixture holds together. Divide into 8 large balls (koftas), each about 75g.
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Bring a large pot of salted water to a boil. Gently lower the meatballs in and parboil for 10 minutes. Remove with a slotted spoon and set aside. Reserve the stock.
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Heat ghee in a heavy-bottomed pot over medium heat. Add cloves, black cardamom, and cinnamon stick. Fry for 1 minute.
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Add finely sliced onions and fry until deep golden brown, about 15 minutes.
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Add Kashmiri red chilli powder and turmeric, stir for 1 minute.
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Whisk the yogurt until smooth. Reduce heat to low and add the yogurt gradually, stirring constantly to prevent curdling.
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Add the reserved mutton stock and bring to a gentle simmer. Add fennel powder and dry ginger powder to the gravy.
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Gently lower the parboiled meatballs into the simmering yogurt gravy. Cook on low heat for 25–30 minutes, turning occasionally, until the meatballs are fully cooked and the gravy is rich and creamy.
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Adjust salt and serve hot as the final course of a Wazwan feast, garnished with a pinch of cardamom powder.
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Chef's Tips
Gushtaba is the crown jewel of the Kashmiri Wazwan — it is traditionally served last as a mark of respect to the guest.
The meat must be pounded, not ground, for the authentic smooth, bouncy texture of the koftas.
Never let the yogurt gravy boil vigorously — a gentle simmer prevents curdling and keeps the gravy silky.
Mutton fat is essential for the rich, melt-in-the-mouth texture; do not substitute with lean meat alone.
About This Dish
Gushtaba is a traditional non-vegetarian dish from Jammu And Kashmir, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Gushtaba is the crown jewel of the Kashmiri Wazwan — it is traditionally served last as a mark of respect to the guest. - The meat must be pounded, not ground, for the authentic smooth, bouncy texture of the koftas. - Never let the yogurt gravy boil vigorously — a gentle simmer prevents curdling and keeps the gravy silky. - Mutton fat is essential for the rich, melt-in-the-mouth texture; do not substitute with lean meat alone.
Category
Non-Vegetarian
Cook Time
90 mins
Servings
4 servings
Difficulty
Hard