Gushtaba (Mutton Balls In Yoghurt Gravy-Kashmiri Style) Recipe

Cooking Directions

• STEP 1.In a large bowl, combine minced mutton, grated ginger, fennel powder, cardamom powder, and salt. Mix well and shape the mixture into small balls.
• STEP 2.Heat ghee in a pan and fry the mutton balls until golden brown. Remove them from the pan and set aside.
• STEP 3.In the same pan, add bay leaves, cinnamon stick, and cloves. Sauté for a minute until fragrant.
• STEP 4.Add the yogurt to the pan and cook on low heat, stirring continuously to prevent curdling.
• STEP 5.In a separate bowl, soak cashews and poppy seeds in warm water for 15 minutes. Drain and grind them into a smooth paste.
• STEP 6.Add the cashew-poppy seed paste to the yogurt gravy and mix well. Cook for another 5 minutes.
• STEP 7.Return the fried mutton balls to the pan and simmer for 10-15 minutes until the flavors meld together.
• STEP 8.Garnish with chopped coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

• Make sure to fry the mutton balls until they are golden brown to enhance their flavor and texture.
• Stir the yogurt continuously while cooking to prevent it from curdling.
• Soaking the cashews and poppy seeds in warm water helps in grinding them into a smooth paste.

Storage and Serving

• Gushtaba can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish gently on the stovetop or in the microwave before serving.
• Serve Gushtaba hot with steamed rice or naan bread for a complete meal.