Kashmiri Goshtaba

Contains: dairy

• Bay leaf

  1 pc

• Cloves

  3 g

• Curd

  whisked

  250 g

• Dried mint

  2 g

• Dry ginger powder

  5 g

• Fennel powder

  10 g

• Green cardamom

  4 pc

• Lamb mince (keema)

  450 g

• Mutton fat

  40 g

• Oil

  40 ml

• Salt

  to taste

Add to Cart

Flavor profile

Method

1. 1Pound or process the mutton mince with a little fat until smooth and elastic.
2. 2Mix in fennel powder, dry ginger powder and salt.
3. 3Shape into large smooth balls and set aside.
4. 4Whisk the yogurt smooth so it will not split.
5. 5Heat oil and crackle cloves, cardamom and bay leaf.
6. 6Add the whisked yogurt with fennel and dry ginger powder, stirring on low heat.
7. 7Pour in water and bring to a gentle simmer.
8. 8Lower in the meatballs and poach gently, spooning gravy over them.
9. 9Simmer until the goshtaba are cooked through and the gravy coats a spoon.
10. 10Finish with green cardamom powder and dried mint.