Kashmiri Gushtaba

 Dish History:

Gushtaba is a traditional and royal Kashmiri dish that's often served during special occasions, feasts, and weddings. It's believed to have been created during the Mughal era and is a favorite in the Kashmiri Wazwan, a multi-course meal that showcases the rich and diverse cuisine of the region.

The word "Gushtaba" translates to "meatball" in Kashmiri, and this dish features tender meatballs in a rich and creamy yogurt-based gravy. The dish is known for its delicate flavors and aromatic spices.

Ingredients:

For the Meatballs (Gushtaba):

• 500g mutton, finely ground
• 1/2 cup gram flour (besan)
• 1/2 cup yogurt
• 2 tablespoons ghee
• 1 teaspoon ground ginger
• 1 teaspoon ground fennel seeds
• 1/2 teaspoon ground green cardamom
• 1/2 teaspoon ground cloves
• Salt to taste

For the Gravy:

• 2 cups yogurt
• 1/2 cup cream
• 2 tablespoons ghee
• 1 teaspoon ground ginger
• 1 teaspoon ground fennel seeds
• 1/2 teaspoon ground green cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• Salt to taste

Instructions:

Preparing the Meatballs (Gushtaba):

1. In a bowl, combine the finely ground mutton, gram flour, yogurt, ground ginger, ground fennel seeds, ground green cardamom, ground cloves, and salt. Mix well until it forms a smooth, thick mixture.
   
   
   
2. Take small portions of the mixture and shape them into small, round meatballs. Traditionally, Gushtaba meatballs are larger than regular meatballs but still small enough to be bite-sized.
3. Heat 2 tablespoons of ghee in a pan over medium heat. Add the meatballs and cook until they are browned on all sides and cooked through. Set them aside.

Preparing the Gravy:

1. In a separate bowl, whisk together the yogurt, cream, ground ginger, ground fennel seeds, ground green cardamom, ground cloves, ground cinnamon, and salt. This will form the base for the creamy gravy.
2. Heat 2 tablespoons of ghee in a large, heavy-bottomed pan or a Dutch oven.
3. Pour the yogurt and cream mixture into the pan and cook on low heat, stirring continuously, until it thickens. Be careful not to let it curdle.
4. Add the cooked meatballs (Gushtaba) to the gravy and simmer for about 10-15 minutes, allowing the flavors to meld together.

Serving: Kashmiri Gushtaba is traditionally served hot as a main course with steamed rice or naan bread. It's a rich and indulgent dish that showcases the culinary excellence of Kashmiri cuisine. Enjoy the delicate flavors and tender meatballs in this royal Kashmiri treat.