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Velvety soft mutton meatballs simmered in a fragrant, creamy yogurt gravy. This iconic dish from Kashmiri Wazwan cuisine is a true celebration of delicate spices and rich flavors, perfect for a special meal.
For 4 servings
Prepare the Mutton Paste
Form the Gushtaba (Meatballs)
Prepare the Yogurt Gravy (Yakhni)
Velvety soft mutton meatballs simmered in a fragrant, creamy yogurt gravy. This iconic dish from Kashmiri Wazwan cuisine is a true celebration of delicate spices and rich flavors, perfect for a special meal.
This kashmiri recipe takes 95 minutes to prepare and yields 4 servings. At 878.36 calories per serving with 38.7g of protein, it's a advanced recipe perfect for lunch or dinner.
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Cook the Gravy
Simmer the Gushtaba
Garnish and Serve
For a less rich version, reduce the amount of mutton fat to 50g and use low-fat yogurt. Note that this will alter the authentic texture and flavor.
Add a pinch of saffron soaked in 2 tablespoons of warm milk to the gravy in the last 10 minutes of cooking for a beautiful color and aroma.
While traditionally made with mutton, you can try this recipe with finely minced chicken, though the cooking time for the meatballs will be shorter (around 20-25 minutes).
Mutton is an excellent source of high-quality protein, which is vital for building and repairing tissues, muscle growth, and overall body function.
This dish provides essential B vitamins, particularly B12 and B3 (niacin), from the mutton. These vitamins are crucial for energy metabolism, nervous system health, and red blood cell formation.
The yogurt base of the gravy contains probiotics, which are beneficial bacteria that support a healthy gut microbiome, aiding in digestion and boosting immunity.
There are three key steps: 1. Whisk the room-temperature yogurt thoroughly with some stock until completely smooth. 2. Ensure the heat is on the absolute lowest setting before adding the yogurt. 3. Stir continuously and gently in one direction without stopping until the mixture comes to a gentle simmer. Do not cover the pot during this stage.
The texture of the meatballs depends entirely on the mutton paste. It must be ground to an extremely fine, smooth, and almost elastic consistency. If the paste is coarse or has fibers, the meatballs will be tough. Using a powerful food processor and grinding for an extended period is crucial.
Kashmiri Gushtaba is a rich, celebratory dish. It is high in protein from the mutton, which is essential for muscle repair and growth. However, it is also high in saturated fats due to the use of mutton fat, ghee, and full-fat yogurt. It should be enjoyed in moderation as part of a balanced diet.
A typical serving of Kashmiri Gushtaba (around 3 meatballs with gravy) contains approximately 550-650 calories. The exact number can vary based on the fat content of the mutton and the amount of ghee used.
Yes, absolutely! Like many rich curries, Gushtaba tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat.
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