Mutton Gushtaba
Indian Cuisine
Known as the "dish of kings," Gushtaba is a treasured part of Kashmiri Wazwan feasts. These soft, velvety mutton meatballs are simmered in a creamy yoghurt-based gravy, and infused with delicate spices that highlight the region’s rich culinary heritage.
PREP TIME
30 minutes
TOTAL TIME
1 hour 45 minutes
SERVES
6 Portions
Ingredients
1.
1 kg minced mutton
2.
½ tsp ground cardamom seeds
3.
4 green cardamoms
4.
2 black cardamoms
5.
2 cloves
6.
1 tsp ground ginger
7.
1 tsp fennel seeds
8.
2 bay leaves
9.
¼ tsp dried mint leaves
10.
2 garlic cloves (crushed)
11.
1½ tbsp fried onion paste
12.
1 tbsp ghee
13.
250 ml yoghurt (room temperature)
14.
1 L mutton stock
15.
Salt (to taste)
16.
Black pepper (to taste)
Direction
Step 1
Simmer mutton bones in water for 30 minutes to extract flavour. Skim off any scum and strain the stock. Set aside.
Step 2
Blend minced mutton with salt and ground cardamom until it becomes a smooth paste. Wet your hands and shape the mixture into small, round meatballs (about 80g each).
Step 3
Heat ghee in a pan and lightly brown the meatballs. Set them aside.
Step 4
In the same pan, add whole spices (cardamoms, cloves, bay leaves), garlic, and onion paste. Sauté for a minute. Pour in the mutton stock and add salt. Slowly stir in the room-temperature yoghurt to prevent curdling.
Step 5
Gently place the browned meatballs into the gravy. Cover and cook on low heat for about 1 hour until the meatballs are tender and infused with flavour.
Step 6
Stir in more fried onion paste for added depth of flavour. Season with black pepper and sprinkle dried mint before serving.
Step 7
Gushtaba is best enjoyed with steamed rice, allowing the rich yoghurt gravy to shine.
Tip
For authentic texture, use hand-pounded mutton instead of machine-ground mince—this ensures the meatballs stay soft yet firm.
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Shop this recipe
Cuisine
Share the recipe
Mutton Gushtaba
Indian CuisineKnown as the "dish of kings," Gushtaba is a treasured part of Kashmiri Wazwan feasts. These soft, velvety mutton meatballs are simmered in a creamy yoghurt-based gravy, and infused with delicate spices that highlight the region’s rich culinary heritage.
PREP TIME
30 minutes
TOTAL TIME
1 hour 45 minutes
SERVES
6 Portions
Ingredients
1.
1 kg minced mutton
2.
½ tsp ground cardamom seeds
3.
4 green cardamoms
4.
2 black cardamoms
5.
2 cloves
6.
1 tsp ground ginger
7.
1 tsp fennel seeds
8.
2 bay leaves
9.
¼ tsp dried mint leaves
10.
2 garlic cloves (crushed)
11.
1½ tbsp fried onion paste
12.
1 tbsp ghee
13.
250 ml yoghurt (room temperature)
14.
1 L mutton stock
15.
Salt (to taste)
16.
Black pepper (to taste)
Direction
Step 1
Simmer mutton bones in water for 30 minutes to extract flavour. Skim off any scum and strain the stock. Set aside.
Step 2
Blend minced mutton with salt and ground cardamom until it becomes a smooth paste. Wet your hands and shape the mixture into small, round meatballs (about 80g each).
Step 3
Heat ghee in a pan and lightly brown the meatballs. Set them aside.
Step 4
In the same pan, add whole spices (cardamoms, cloves, bay leaves), garlic, and onion paste. Sauté for a minute. Pour in the mutton stock and add salt. Slowly stir in the room-temperature yoghurt to prevent curdling.
Step 5
Gently place the browned meatballs into the gravy. Cover and cook on low heat for about 1 hour until the meatballs are tender and infused with flavour.
Step 6
Stir in more fried onion paste for added depth of flavour. Season with black pepper and sprinkle dried mint before serving.
Step 7
Gushtaba is best enjoyed with steamed rice, allowing the rich yoghurt gravy to shine.
Tip
For authentic texture, use hand-pounded mutton instead of machine-ground mince—this ensures the meatballs stay soft yet firm.
Shop this recipe
Cuisine
Share the recipe
Shop this recipe
Cuisine
Share the recipe
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