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Learn how to make “Kashmiri Mutton Gushtaba” with our Chef Varun Inamdar.
Introduction –
Hey foodies! 🍴 Have you ever tried the royal delicacy from Kashmiri cuisine – Gushtaba? 😋 This dish is known as the ‘maharajaon ka khana’ and is sure to take your taste buds on a heavenly journey.👑 Imagine flavourful mutton mince balls cooked in a rich curd-based gravy that just melts in your mouth! 🤤 It’s an indulgence fit for kings and queens. 👑 So, why not treat yourself like royalty and savor this delectable dish today! 🤩 Try out this easy “Kashmiri Mutton Gushtaba” recipe today & tell us how you like it in the comments. Don’t forget to share this with your friends and family.
Kashmiri Mutton Gushtaba Ingredients –
Preparing Meat balls:
400 grams Goat Leg Meat (boneless)
80 grams Vegetable Fat
1 Egg
1 tsp Onion Paste
1 tsp Ginger-Garlic paste
1/2 tsp Cumin (roughly crushed)
1 tsp Black Cardamom Powder
1 tsp Salt
1/2 tsp Ginger Powder
2 nos. Green Cardamom
2 tsp Cold Water
Gravy Preparation:
500 grams Curd
2 nos. Black Cardamom
3 nos. Green Cardamom
1-2 nos. Cinnamon Sticks
4 nos. Cloves
1 tsp Fennel Powder
1/2 tsp Ginger Powder
1 tsp Ginger-Garlic Paste
Mix of 2 tbsp Mustard Oil and 1/4 cup Shallots (sliced)
1 tbsp Ghee
1/2 tsp Red Chilly Powder
1 tsp Salt
Water (as required)
Dried Mint Leaves (crushed)
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About Gushtaba –
Gushtaba is a popular meatball dish that is native to the Kashmir valley of India. It is a traditional delicacy of the Kashmiri Pandit community and is usually prepared on special occasions and festivals such as weddings, cooking competitions and other gatherings.
The term ‘gushtaba’ comes from two Persian words, ‘gusht’ meaning meat and ‘aba’ meaning gravy. The dish is made by preparing meatballs from minced lamb and then cooking them in a creamy and spicy yogurt-based gravy. Some variations also include crushed saffron, asafoetida, and other spices.
The meatballs are usually made by pounding the lamb meat with a wooden mallet, which makes it really finely minced, light in texture and easy to digest. The meatballs are then boiled in water and then added to the yogurt gravy to finish cooking.
Gushtaba is usually served with rice or naan bread and is a rich, indulgent dish that is loved by many in Kashmiri cuisine. The dish is traditionally reserved for special occasions and is a must-try for anyone looking to experience the authentic flavors of the region.
Hey guys! This is me the
Bombay Chef Varun Inamdar And welcome to 'Get Curried' Today's recipe Meat Balls. Well, not just any Meat Balls Kashmiri Meat Balls called Gushtaba. Well, generally I say let's begin. Today I feel like saying
let's end our meal with this. Wondering why? Stay tuned. I'm going to divide this
recipe into two components. The first one of
course are the Meat Balls And the second one is the Curry
base which uses a lot of Yogurt. Let's begin with the Meat Balls. And this is a Meat of a Raan or a Goat leg. What I've added here is Vegetable fat. Now traditional recipe calls for animal fat But all of us can not
lay our hands on that. So I'm using Vegetable Fat. Now because I'm not using a
mallet to kind of hammer all this down And break all the collagen and the Meat. I'm using an Egg But otherwise if you are
kind of pounding the meat This is not required. Now with the Eggs going in The binding just become
perfect in this recipe. Time to add in paste of Onions. Well, traditionally Onions
in Kashmir are called Praan. If you can lay your hands on the
traditional Praan or Kashmiri Shallots Nothing like it. So this is paste Of Praan traditionally But in this case Shallots. Let's add in paste of Ginger and Garlic. Let's add in
Cumin which is roughly crushed, Powdered Black Cardamom. Salt very importantly to
bring out all the flavour. Powdered Ginger, this is dried Ginger. And last but not the least Green Cardamom Which of course the shell is removed. We will mix all of this. This is mixed and ready. To this entire mixture I'm just adding in 2 spoons of cold water. This is just to ensure
that this gets grounds nicely. And then Let's grind this. Our Meat Ball mixture is done and ready And if you see, it's
absolutely nice and smooth. And that's exactly how we want it. Let's start making Meat Balls. Wet your fingers And I'm not making too large balls, I'm just making Lemon size balls Because I think they are nice and cute. And they also serve a family very well. Our Meat Balls are done and ready And if you see here they
are resting in cold water. Simultaneously, I've also
kept water in a pot to heat Before the water starts boiling We will start dropping in these Meat Balls. Shaping it once again. While the meat balls are getting cooked It's important to remove All the scum that rises to the top. And now what I'm going to do is I'm going to move this on the next burner
And bring in a fresh wok. To this, I'm going to add in Curd. This is a stock or a very tin Curry Which is made using a lots of Curd. Without turning the flame on, I'm
going to add in 2 Black Cardamoms Whole. 3 Green Cardamoms. Along with this, Some Sticks of Cinnamon And Cloves. Now these are whole spices
that I'm going to use in this recipe. Along with this, Fennel powder, very
very very importantly. Dry Ginger powder. Paste of Ginger and Garlic. Let's turn the flame on. And mix this Continuously. The whole idea here Is to insure that the Curd starts cooking Without splitting very importantly. Once the Yogurt or the
Curd mixture kind of lighten Then you will realise that when you are Stirring it constantly It literally becomes
watery without splitting And that's interesting about this recipe. You lower the flame and add in a mixture Of Shallots which are
deep fried in Mustard Oil And I've run it into a smooth paste. I'm going to add in. Along with this, I'm
going to add in Desi Ghee. Red Chilli powder very little
Just for that little rogan
like feel in this recipe And along with this Salt. Remember the fact that the
Meat Balls been Salted well. Let's stir this. Let's stir this well And time to add in The Meat balls And a few more things. Allow the Meat Balls to
cook in this Curd gravy For another 10-15 minutes But with the addition of water this time. And along with this,
last but not the least Dried Mint Leaves Which I'm going to crush In my palm. With this, your silk and smooth
flavorful Gushtaba is done and ready. And this, go straight in the serving bowl. With this ladies and gentlemen,
Kashmiri Gushtaba is done and ready. Make this for your family, make this for your friends. More importantly Steal a Meat Ball for yourself. What's important Is to try this, to make this and serve this With Kashmiri Steamed Rice. If you can lay your hands on that Absolutely nothing like it. But otherwise Any steam rice does the same magic. Bye for now.
