Gushtaba Meatball Curry | Authentic Gushtaba Recipe | Chef Varun Inamdar | Get Curried


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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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Host: Chef Varun Inamdar
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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.


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