Gushtaba is a royal Kashmiri delicacy made with finely minced mutton meatballs cooked in a rich, creamy yogurt gravy. Flavored with fennel, dry ginger, and aromatic spices, this traditional dish is often served as the grand finale of the famous Kashmiri Wazwan feast.
Knead the minced mutton until smooth, then shape it into medium-sized meatballs.
Heat mustard oil or ghee and sauté the whole spices until aromatic.
Whisk the yogurt until smooth and add it to the pot over low heat.
Stir in fennel powder, dry ginger powder, and salt, then simmer gently.
Carefully add the meatballs to the yogurt gravy without breaking them.
Cover and cook on low heat for 30–40 minutes until the meatballs are fully cooked and tender.
Serve hot with steamed basmati rice as part of a traditional Kashmiri meal.
500g finely minced mutton
2 cups plain yogurt
2 tbsp mustard oil or ghee
2 tsp fennel powder
1 tsp dry ginger powder (saunth)
Whole spices (green cardamom, cloves, cinnamon, bay leaf)
Salt to taste
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