Friday, March 4, 2016


This delicacy from the Kashmiri kitchen is made with minced mutton, yogurt and a bunch of aromatic spices. It is basically spiced meatballs cooked in a flavorful yogurt gravy. An important dish, Goshtaba is made on all the auspicious occasions and is the last meat dish to be served in Wazwan (the multi - course Kashmiri feast) just before the dessert.
While preparing this, make sure to pound and knead the mince well with the extra lump of fat. This pounding and mixing makes a big difference in the texture of the goshtabas and the fat lump keeps it moist. Traditionally it was beaten with a wooden mallet on a smooth surfaced stone and meat fat was added to it while pounding. Use of spices such as fennel, Kashmiri red chilies and dry ginger , are specific to Kashmiri cuisine and give this dish a unique flavor.
A must try for all meat lovers.

Ingredients: (serves 4)
For the meatballs
1 lb mutton mince
2 tbsp lumps of meat fat
1/2 tsp ginger powder
1/2 tsp fennel powder
1 black cardamom (seeds powdered)
1 green cardamom (seeds powdered)
1/3 tsp salt
Whole spices
3 cloves
1/2 inch cinnamon stick
1 whole black cardamom
For the gravy
1 tbsp oil + 1 tbsp ghee
1 large onion finely chopped
2 cups yogurt, whisked till smooth
1/2 tsp ginger powder
1/2 tsp fennel powder
1 black cardamom (seeds powdered)
1 green cardamom (seeds powdered)
2 clove powdered
1/5 tsp cinnamon powder
1 tsp red chili powder
1 /2 tsp cumin powder
1 tsp dry mint powder
salt to taste
  1. Make meatballs - Combine all the ingredients under 'for the meatballs' and mix well. I would recommend grinding them in your food processor to get a fine texture. Take out the mixture in a bowl and using your hands knead it well. Shape into walnut size balls and keep aside.  
  2. Cook meatballs - In a pan put 2 cups of water, and add the whole spices to it. Bring to a rolling boil and gently slide in the Goshtabas (meatballs). Cook on high for 15 minutes till the water evaporates to half and the dumplings are spongy and done. Take out the goshtabas and discard the whole spices. Reserve water for the gravy. 
  3. Make gravy - Heat the oil and ghee in a pan and stir fry the chopped onions , till light brown and translucent. Do not over brown. Remove, cool and grind to a smooth paste. Return to the pan.
  4. To the onion paste add whisked yogurt, reserved water and cook on high stirring till it starts to boil. Add all the spices listed under gravy along with some salt (remember meatballs are already salty). 
  5. Combine the two - Float the Goshtabas in the gravy, bring it back to boil and then simmer uncovered for about 20 minutes till the gravy reaches the desired consistency.
  6. Serve hot garnished with coriander.  

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