Goshtaba is a traditional Kashmiri delicacy consisting of tender meatballs made from finely minced mutton, flavored with a blend of aromatic spices like cardamom, cinnamon, and cloves. These meatballs are simmered in a creamy yogurt-based gravy, creating a dish that encapsulates the rich flavors of Kashmiri cuisine. Served with steamed rice or pulao, Goshtaba offers a delightful taste of the region’s culinary heritage, showcasing the intricate balance of spices and textures.
Here’s a detailed recipe for Goshtaba:
Ingredients:
For Meatballs (Goshtaba):
- 500 grams mutton mince
- 1 onion, finely chopped
- 2 tablespoons gram flour (besan)
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon fennel powder
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- Salt to taste
For Yogurt Gravy:
- 2 cups yogurt, whisked
- 1 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- 2-3 cloves
- 2-3 green cardamom pods
- 1-inch cinnamon stick
- 2-3 bay leaves
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground red chili powder (adjust to taste)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. Prepare the Meatballs: a. In a mixing bowl, combine mutton mince, chopped onion, gram flour, ginger paste, garlic paste, fennel powder, cardamom powder, cinnamon powder, cloves, black pepper, and salt. b. Mix well and knead the mixture thoroughly for about 8-10 minutes until it becomes smooth and slightly sticky. c. Take small portions of the mixture and shape them into round meatballs (Goshtaba). Set aside.
2. Cooking the Meatballs: a. In a large pot, heat oil or ghee. b. Add cumin seeds, cloves, green cardamom pods, cinnamon stick, and bay leaves. Let them splutter. c. Add ginger-garlic paste and sauté for a minute until fragrant. d. Add the meatballs to the pot and brown them evenly on all sides over medium heat. e. Once browned, remove the meatballs from the pot and set them aside.
3. Prepare Yogurt Gravy: a. In the same pot, add whisked yogurt, ground turmeric, ground red chili powder, and salt. Stir continuously to avoid curdling. b. Bring the yogurt mixture to a gentle simmer.
4. Simmering the Meatballs in Gravy: a. Carefully add the browned meatballs back into the simmering yogurt gravy. b. Cover the pot and let it simmer on low heat for about 30-40 minutes until the meatballs are fully cooked and tender.
5. Garnish and Serve: a. Once done, garnish Goshtaba with fresh coriander leaves. b. Serve hot with steamed rice or Kashmiri pulao.
Goshtaba is a delightful dish, with tender meatballs immersed in a rich and creamy yogurt gravy, delivering an exquisite taste of Kashmiri flavors in each delectable bite.
