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Gushtaba/Goshtaba

Apr-13-2016
Shaheen Ali
30 minutes
Prep Time
50 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Gushtaba/Goshtaba RECIPE

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.

Recipe Tags

  • Non-veg
  • Hard
  • Festive
  • Jammu and Kashmir
  • Main Dish

Ingredients Serving: 4

  1. Mutton - 1/2 kg finely minced
  2. Egg - 1
  3. Mustard Oil - 2 tsp
  4. Coriander powder - 1 tbsp
  5. Fennel powder - 2 tbsp
  6. Cumin powder - 1 tbsp
  7. Kasuri Methi - 1 tbsp
  8. Cinnamon powder - 1 tbsp
  9. Cloves - 5 crushed
  10. Bay leaf - 1 or 2
  11. Cardamom powder - 1 tsp
  12. Black cardamon - 2-3 crushed
  13. Cumin Seeds - 1 Tsp
  14. Ghee / clarified butter - 3 tbsp
  15. Yogurt or thick curd - 1 1/2 cups
  16. Onions medium - 3 chopped
  17. Coriander or Mint - finely chopped
  18. Saffron strands - 4-5
  19. Salt - as needed
  20. Oil - 1 tsp

Instructions

  1. Take finely minced mutton and add egg white, salt and mustard oil and mix well. Keep aside.
  2. 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
  3. 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.
  4. Once the water starts boiling, make small ball shaped koftas or dumplings with your palm and start adding them in water.
  5. Boil the dumplings on medium flame till most of the broth evaporates and the koftas are cooled properly.
  6. Now take some water in a separate bowl. Take out the spice pouch, dip it in water in the bowl and squeeze it properly.
  7. Add this water to the large vessel where the koftas were boiling. Boil again for a minute.
  8. Discard the spice pouch now.
  9. In a separate wok fry the onions till they are golden in color. Grind them into a paste when cool.
  10. 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.
  11. Add this mixture and pure ghee to meat balls and cook for 5 minutes on a low flame.
  12. Garnish it with mint leaves or coriander and few strands of saffron.
  13. Serve Hot with Boiled Rice!!!

Reviews (2)  

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Sukhmani Bedi
Apr-16-2017
Sukhmani Bedi   Apr-16-2017

Hi shaheen, how many times does meet need to be minced for gushtaba

Rupanjita Sangma
Mar-04-2017
Rupanjita Sangma   Mar-04-2017

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