Entree: Pakistan – Kashmir / Gilgit-Baltistan – گشتابہ ➤ Gushtāba (Large Kashmiri spiced lamb meatballs simmered in a creamy yogurt and spice sauce, a centerpiece of a Wazwan feast)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) lean mutton or lamb, finely minced
- 6 tbsp (90 ml) ghee, divided
- 3 cups (720 ml) thick plain whole‑milk yogurt, well whisked
- 1 egg white, approx. 1 oz (30 g), optional for binding
- 1 1/2 tsp (9 g) salt, divided
- 1 tsp (2 g) freshly ground black pepper, plus extra to finish
- 1 tsp (2 g) ground green cardamom
- 2 tsp (4 g) fennel (saunf) powder
- 1 tsp (2 g) dry ginger powder (saunth)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water to a slurry
- Pinch of saffron threads soaked in 2 tbsp (30 ml) warm milk
- 1/4 tsp (1 g) garam masala
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 2–3 tbsp (30–45 ml) milk or water to adjust gravy consistency as needed

Instructions

1. In a large bowl combine the minced lamb, 1 tsp salt, black pepper, cardamom, fennel powder, and dry ginger. Knead vigorously for 8–10 minutes until the meat becomes pasty and elastic; if using, knead in the egg white. Cover and refrigerate 20–30 minutes to firm slightly.
2. Wet your palms and shape the meat into 8–10 large balls about 2–2.5 in (5–6 cm) across. Keep refrigerated while you prepare the gravy.
3. Whisk the yogurt until completely smooth. Stir in the cornstarch slurry and remaining 1/2 tsp salt until incorporated.
4. Heat 2 tbsp ghee in a heavy-bottomed pot over low heat. Add the whisked yogurt in a slow steady stream, stirring constantly to prevent curdling. Cook on very low heat, stirring, until the yogurt thickens slightly (5–8 minutes).
5. Stir in the saffron‑infused milk and 2–3 tbsp water or milk to reach a silky but saucy consistency. Gently slide in the meatballs, space them so they sit comfortably in a single layer.
6. Cover and simmer very gently for 25–35 minutes, occasionally spooning warm gravy over the balls; adjust heat so the gravy never boils vigorously.
7. Once meatballs are cooked through and tender, stir in remaining ghee and sprinkle garam masala. Simmer uncovered 2–3 minutes to meld flavors.
8. Transfer to a serving dish, crack fresh black pepper over the top and garnish with chopped cilantro. Serve hot with steamed rice or traditional Kashmiri breads.