Gushtaba is an authentic non vegetarian Kashmiri delicacy. Tender meat balls cooked in flavorful yoghurt gravy. This traditional Kashmiri dish is prepared in important ceremonies and functions. Gustaba is called by Muslims living in the Kashmiri region of India as The Dish of Kings. It is served as the last meat dish in a Wazwan Feast, before the dessert. To refuse this dish is to highly insult your hosts at the Feast.
- Prep Time30Minutes
- Cooking Time50Minutes
How to make Ghee
- Mutton - 1/2 kg finely minced
- Egg - 1
- Mustard Oil - 2 tsp
- Coriander powder - 1 tbsp
- Fennel powder - 2 tbsp
- Cumin powder - 1 tbsp
- Kasuri Methi - 1 tbsp
- Cinnamon powder - 1 tbsp
- Cloves - 5 crushed
- Bay leaf - 1 or 2
- Cardamom powder - 1 tsp
- Black cardamon - 2-3 crushed
- Cumin Seeds - 1 Tsp
- Ghee / clarified butter - 3 tbsp
- Yogurt or thick curd - 1 1/2 cups
- Onions medium - 3 chopped
- Coriander or Mint - finely chopped
- Saffron strands - 4-5
- Salt - as needed
- Oil - 1 tsp
- Take finely minced mutton and add egg white, salt and mustard oil and mix well. Keep aside.
- In a muslin cloth or a soft cloth take Coriander powder, Fennel powder, Cumin powder, Kasuri methi, Cinnamon powder, Cloves , Cardamon powder and crushed Black Cardamon (moti elaichi) and 1 tbsp salt and tie them into a potli/pouch so that
- Now take a large deep vessel and boil around 4-5 glasses water in it. Once the water start heating add bay leaf and the spice pouch in the water and let it boil.
- Once the water starts boiling, make small ball shaped koftas or dumplings with your palm and start adding them in water.
- Boil the dumplings on medium flame till most of the broth evaporates and the koftas are cooled properly.
- Now take some water in a separate bowl. Take out the spice pouch, dip it in water in the bowl and squeeze it properly.
- Add this water to the large vessel where the koftas were boiling. Boil again for a minute.
- Discard the spice pouch now.
- In a separate wok fry the onions till they are golden in color. Grind them into a paste when cool.
- Put zeera/cumin seeds in the wok and add whipped curd along with onion paste, stir it continuously so that curd will not curdle till it starts boiling properly.
- Add this mixture and pure ghee to meat balls and cook for 5 minutes on a low flame.
- Garnish it with mint leaves or coriander and few strands of saffron.
- Serve Hot with Boiled Rice!!!