Jammu and Kashmir
Gushtaba
Pounded mutton balls simmered in a creamy yogurt gravy. The last, grandest course of a wazwan.
120 minTime
31 gProtein each
mildSpice
Make it your way
Grandma's wayPounded mutton, yogurt, cardamom. Wazwan finale.
The original460kcalsame
31 gproteinsame
2 gfibresame
120minutessame
Classic gushtaba.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Pound the mince with ghee, half the cardamom and salt on a stone or in a food processor until it is completely smooth and elastic.
- 2With wet hands, roll into large smooth balls the size of a small orange.
- 3Simmer the balls in water with half the whole spices and half the fennel for 25 minutes, turning gently.
- 4Whisk curd with a cup of the stock and bring to a boil in a separate pan, stirring constantly.
- 5Heat mustard oil, add remaining whole spices and onion paste, then the curd, meatballs, remaining fennel, dry ginger and cardamom. Simmer 15 minutes. Finish with dried mint.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
