Kashmiri Lamb Meatballs in Yogurt Gravy

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A regal centerpiece of the Kashmiri Wazwan feast, these oversized tender lamb meatballs are simmered in a silky, mildly spiced yogurt gravy scented with dry ginger, fennel, cardamom, and saffron. Served at weddings and special gatherings, Gushtaba is the crown jewel of Kashmiri cooking and is traditionally paired with steamed basmati rice or Kashmiri pulao.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 30 gFat
• 13 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 6 gSugar
• 32 gProtein
• 520 mgSodium
• 680 mgPotassium
• 210 mgCalcium
• 4 mgIron
• 5 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the lamb meatballs

• 500 g (1.1 lb) minced lamb, preferably leg meat, very finely minced
• 1 medium onion, finely grated and squeezed
• 1 tsp dry ginger powder (sonth)
• 1 tsp fennel powder (saunf)
• 1/2 tsp green cardamom powder
• 1/2 tsp fine salt
• 1 large egg
• 1 tbsp ghee, for shallow frying

For the yogurt gravy

• 2 cups (500 g) plain whole-milk yogurt, whisked until smooth
• 1 medium onion, blended to a fine paste
• 1 tbsp dry ginger powder
• 1 tbsp fennel powder
• 1 tsp green cardamom powder
• 3 dried bay leaves (tej patta)
• 3 green cardamom pods
• 1 small cinnamon stick
• 2 cloves
• 1/4 tsp saffron threads soaked in 2 tbsp warm milk
• 1 tbsp ghee
• 1/2 tsp dried mint leaves, crushed
• 1/2 tsp salt, or to taste
• 3/4 cup water, as needed

Directions

1. Prepare the meatball mixture: In a large bowl, combine the minced lamb, grated onion, dry ginger, fennel powder, cardamom powder, salt, and egg. Mix well, then beat or pound vigorously for 5-7 minutes until the mixture becomes sticky, pale, and elastic enough to hold a shape.
2. Wet your hands and shape the mixture into 8 large meatballs, each about the size of a small lemon or golf ball-and-a-half. Cover and chill for 20 minutes to firm up.
3. Heat 1 tablespoon of ghee in a heavy skillet over medium heat and lightly brown the meatballs on all sides, about 6-8 minutes total. They do not need to cook through at this stage. Remove and set aside.
4. For the gravy, heat 1 tablespoon of ghee in a heavy-bottomed pot. Add the bay leaves, cardamom pods, cinnamon, and cloves and let them sizzle for 30 seconds until fragrant.
5. Add the onion paste and sauté over medium heat for 5-6 minutes, stirring often, until it turns golden and the raw smell disappears.
6. Lower the heat to its minimum. Gradually pour in the whisked yogurt, stirring constantly in one direction to prevent curdling. Stir in the dry ginger, fennel powder, and cardamom powder.
7. Continue cooking the gravy on low heat, stirring frequently, for 12-15 minutes until it thickens, reduces slightly, and a layer of ghee begins to separate at the edges. Add water little by little if the gravy becomes too thick.
8. Stir in the saffron-infused milk and salt, then gently slide the browned meatballs into the gravy. Spoon some gravy over the tops to coat.
9. Cover and simmer on the lowest possible heat for 20-25 minutes, turning the meatballs once, until they are cooked through, tender, and have absorbed the flavors of the gravy.
10. Crush the dried mint between your palms and sprinkle it over the top just before serving. Serve hot with steamed basmati rice or Kashmiri pulao.

Cook’s Notes

• Traditional Kashmiri cooks pound the lamb on a smooth stone with a wooden mallet (buth waun) for 20-30 minutes until it turns into a fine, elastic paste; this gives Gushtaba its signature silky texture. If you have a heavy pestle, try it.
• Always keep the heat at its lowest setting when adding and cooking the yogurt to prevent it from splitting. Whisk continuously in one direction.
• Gushtaba meatballs are intentionally large, about the size of a small fist, which distinguishes them from the smaller spiced Rista meatballs of the same cuisine.
• For an extra luxurious finish, swirl in 2 tablespoons of malai (fresh cream) just before serving and garnish with a few slivered almonds.
• Leftover gravy tastes even better the next day as the spices meld; reheat gently with a splash of water to loosen.

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