Kashmiri Gustaba

Kashmiri Gustaba Recipe - Authentic Indian Lamb Dish

Region / culture: India | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Kashmiri Gustaba is a traditional dish from the beautiful region of Kashmir in India. This dish consists of tender meatballs cooked in a rich and flavorful gravy, making it a favorite among food lovers.

History

Gustaba is a dish that has been enjoyed in Kashmir for centuries. It is believed to have originated in the royal kitchens of the Kashmiri kings, where it was prepared using the finest ingredients and spices. Today, Gustaba continues to be a popular dish in Kashmiri cuisine, loved for its rich flavors and tender meatballs.

Ingredients

750 g of lean lamb (or mutton)
250 g of lamb fat (less for the fatty lamb available in the U.S.A.)
2 tsp of cayenne
2 tsp of fennel seed
1 tsp of ginger powder
1 tsp of coriander powder
2 tsp of Kashmiri garam masala
0.5 cup of yoghurt (Dahee)
2 tbsp of ghee
1 tsp of sugar
0.5 cup of khoya
1 cup of milk
2 tsp of black pepper
4 cardamoms

How to prepare

Chop the meat, fat, Cayenne, fennel, ginger, coriander, and 1 tsp garam masala using a food processor until they form a smooth paste. Gradually add a small amount of yoghurt and ghee while continuing to chop.
Shape the mixture into balls measuring 1.5-2 inches in diameter.
In a pan, heat the remaining ghee. Add sugar, khoya, yoghurt, garam masala, and salt to taste.
Pour in the milk and add the koftas. Simmer until the liquid evaporates and the koftas become very tender.

Variations

For a vegetarian version, you can substitute the meat with paneer or tofu.
You can also add nuts like almonds or cashews to the gravy for added texture and flavor.

Cooking Tips & Tricks

Make sure to use lean mutton for the meatballs to ensure they are tender and flavorful.

- Grinding the spices and meat together helps to create a smooth paste, resulting in perfectly textured meatballs.

- Cooking the meatballs in a rich gravy helps to infuse them with flavor and keep them moist.

Serving Suggestions

Serve Kashmiri Gustaba with steamed rice or naan bread for a complete meal.

Cooking Techniques

Grinding the meat and spices together helps to create a smooth and flavorful paste for the meatballs.

- Simmering the meatballs in the gravy helps to infuse them with flavor and keep them tender.

Ingredient Substitutions

If you can't find khoya, you can substitute it with cream or milk powder.

- You can also use ground lamb instead of mutton for a different flavor.

Make Ahead Tips

You can prepare the meatballs ahead of time and store them in the refrigerator until ready to cook.

Presentation Ideas

Garnish the Kashmiri Gustaba with chopped coriander leaves and a sprinkle of Kashmiri garam masala for a beautiful presentation.

Pairing Recommendations

Pair Kashmiri Gustaba with a side of raita or salad for a balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

12g per serving

Fats

18g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in iron, vitamin B12, and zinc.

Alergens

This dish contains dairy (yoghurt and khoya) and nuts (fennel seeds).

Summary

Kashmiri Gustaba is a protein-rich dish that is also high in fats and carbohydrates. It is a hearty and satisfying meal.

Summary

Kashmiri Gustaba is a delicious and flavorful dish that is perfect for special occasions or family dinners. With its tender meatballs and rich gravy, it is sure to be a hit with everyone at the table.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Kashmiri Gustaba. It was a warm summer day, and I was visiting my dear friend Fatima's house in Srinagar. Fatima's family had roots in Kashmir, and they were known for their delicious traditional recipes.

As soon as I entered the house, I was greeted by the most enticing aroma. Fatima ushered me into the kitchen, where her mother was busy preparing a feast for a family gathering. I watched in awe as she effortlessly cooked up a storm, adding spices and herbs with such precision and grace.

As we chatted and caught up, Fatima's mother noticed my interest in her cooking. She smiled warmly and invited me to join her in the kitchen. I eagerly accepted her invitation, excited at the prospect of learning some authentic Kashmiri recipes.

We spent the afternoon together, chopping, stirring, and tasting our way through a myriad of dishes. But it was the Gustaba that truly captured my heart. Fatima's mother explained that Gustaba was a traditional Kashmiri dish made with minced meat and aromatic spices, cooked in a rich yogurt gravy.

I watched intently as she demonstrated each step of the recipe, from shaping the meatballs to simmering them in the creamy sauce. The kitchen was filled with the most tantalizing aromas, and my mouth watered in anticipation of tasting the final dish.

When the Gustaba was finally ready, we all sat down to enjoy the meal together. The tender meatballs practically melted in my mouth, and the creamy yogurt sauce was a perfect balance of flavors. It was a culinary experience unlike any other, and I knew I had to learn how to make it myself.

Before I left Fatima's house that day, I made sure to ask her mother for the recipe for Kashmiri Gustaba. She smiled and handed me a handwritten copy, telling me to cherish it and pass it on to future generations.

From that day on, I made it a point to perfect the art of making Gustaba. I experimented with different spice blends, adjusted cooking times, and made sure to use only the freshest ingredients. I spent countless hours in the kitchen, honing my skills and perfecting the recipe until it was just right.

Over the years, I shared the recipe with friends and family, bringing a taste of Kashmir to all those who were lucky enough to try it. Each time I made Gustaba, I felt a deep connection to Fatima's family and the rich culinary traditions of Kashmir.

As I grew older, I realized the importance of preserving these recipes and passing them down to future generations. I made sure to teach my children and grandchildren how to make Gustaba, instilling in them a love for cooking and a respect for the culinary heritage of our ancestors.

And now, as I sit here reminiscing about that fateful day in Fatima's kitchen, I am filled with gratitude for the gift of that recipe. Kashmiri Gustaba will always hold a special place in my heart, a reminder of the bonds of friendship, the joy of discovery, and the magic of good food shared with loved ones.