Goshtaba
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Goshtaba is a regal and velvety Kashmiri masterpiece, often served as the final meat dish in a grand Wazwan feast. This recipe features finely pounded lamb meatballs slow-cooked in a rich, yogurt-based white gravy flavored with dry ginger and fennel. Unlike other kebabs, the meat is continuously pounded with fat until it reaches a paste-like consistency, resulting in meatballs that are incredibly soft and spongy. Its taste is savory, mildly tangy, and profoundly aromatic, reflecting the ultimate refinement of Kashmiri cooking. This dish is a luxury choice for special occasions. Best enjoyed with steamed Basmati rice.
Ingredients
Cooking Instructions
Tips & Secrets
- Pounding the meat on a stone with fat is the absolute secret to achieving the signature spongy Goshtaba texture.
- Whisking the yogurt and stirring constantly while boiling is crucial to prevent the dairy from splitting.
- Using dry ginger and fennel powders provides the authentic Kashmiri aroma without changing the white color.
- Preparing the meatballs in large batches allows the collagen to set perfectly, making them melt in the mouth.
Nutritional Information(Per 300g)
480 kcal
26g
36g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.