Gushtaba
Tender meatballs simmered in a rich, tangy yogurt gravy with potatoes and fresh herbs — a hearty Kashmiri-style comfort dish.
- Total time
- 60 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 lb ground lamb
- 2 cups plain yogurt
- 2 medium potatoes
- 1 medium onion
- 3 cloves garlic
- 1 inch ginger
- 1 tsp ground fennel
- ½ tsp ground cardamom
- ¼ cup fresh mint
- 1 tsp salt
Instructions
- 1
Mix lamb with grated onion, garlic, ginger, fennel, cardamom, and salt; shape into 12 small meatballs.
- 2
Boil potatoes until just tender, then peel and cut into chunks; set aside.
- 3
Whisk yogurt with 1 cup water until smooth; set aside.
- 4
In a deep pan, brown meatballs in a little oil over medium heat, turning gently.
- 5
Pour yogurt mixture over meatballs; add potatoes and bring to a gentle simmer.
- 6
Cook covered for 20 minutes, stirring occasionally, until meatballs are cooked through.
- 7
Garnish with chopped mint and serve hot.
Tools you’ll need
- large pot
- mixing bowl
- whisk
- knife
- cutting board
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