Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Lunch

Goshtaba

Traditional 2. Goshtaba recipe

🧺 Ingredients

• 1 kg minced lamb (10% fat content, 1000g)
• 1 tbsp salt (15g)
• ½ tsp ground cardamom seeds (1g)
• 1 litre lamb stock (1000ml)
• 250ml thick yogurt (250g, full-fat)
• 1 tbsp ghee (15g, plus extra for cooking)
• 4 green cardamom pods (lightly crushed, 4g)
• 2 black cardamom pods (lightly crushed, 2g)
• 2 cloves (1g)
• 1 tsp ground ginger (3g)
• 1 tsp fennel seeds (1.5g)
• 2 dried bay leaves (1g)
• ¼ tsp dried mint (0.5g)
• 2 garlic cloves (minced, 6g)
• 1.5 tbsp fried onion paste (20g, from caramelized onions)
• 1 tsp salt (5g)
• Freshly ground black pepper (½ tsp, 1g)

👩‍🍳 How to make Goshtaba

1. Process minced lamb with 1 tbsp salt and ½ tsp ground cardamom in food processor 5 min until paste-like consistency
2. Meat should be very smooth and sticky, not grainy
3. Form into 12 large meatballs, approximately 80g each (or 16 medium, 60g each)
4. Heat 2 tbsp ghee in large pan on medium heat
5. Gently place meatballs in ghee, fry 2-3 min each side until light brown (don't crowd pan)
6. Work in batches if needed
7. Remove browned meatballs to plate
8. In same pan, add whole spices (cardamom pods, cloves, fennel seeds, bay leaves)
9. Fry 1 min until fragrant (oil becomes aromatic)
10. Add minced garlic, fry 1 min (garlic softens, releases aroma)
11. Add onion paste, stir 2 min until coats pan evenly
12. Pour in lamb stock, bring to boil
13. Gently return meatballs to gravy, cover, reduce heat to low
14. Simmer 45 min uncovered to barely covered, meatballs become tender, broth reduces slightly
15. In separate bowl, whisk yogurt smooth
16. Slowly add yogurt to simmering gravy, stirring constantly (prevent curdling)
17. Add ground ginger, dried mint, salt, pepper
18. Simmer covered 15 min more on very low heat (don't boil yogurt)
19. Gravy should remain "almost soupy" and light tan/cream coloured
20. Taste and adjust seasoning
21. Visual cue: Soft, tender meatballs, light creamy gravy coating them, slight sheen from ghee, fragrant spice aroma, individual meatballs hold shape
22. ---

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