Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Jammukashmir · Dinner

Gushtaba in Yakhni (Meatballs in Spiced Yogurt Broth [DETAILED])

Traditional 2. Gushtaba in Yakhni recipe

🧺 Ingredients

• 1 kg minced lamb (1000g, with 10% fat content)
• 1 tbsp salt (15g)
• ½ tsp ground cardamom seeds (1g)
• 2 tbsp ghee (30g)
• 1 tbsp oil (15ml)
• 4 green cardamom pods (crushed, 4g)
• 2 black cardamom pods (crushed, 2g)
• 3 cloves (1.5g), crushed
• 1 tsp ground ginger (3g)
• 1 tsp fennel seeds (1.5g)
• 2 bay leaves (1g)
• ¼ tsp dried mint (0.5g)
• 2 garlic cloves (minced, 6g)
• 1.5 tbsp fried onion paste (20g)
• 1.2 litres lamb stock (1200ml)
• 250ml thick yogurt (250g, full-fat)
• 1 tsp salt (5g)
• ½ tsp ground black pepper (1g)
• 2 tbsp chopped mint (4g, fresh, for garnish)

👩‍🍳 How to make Gushtaba in Yakhni

1. Process minced lamb with 1 tbsp salt and ½ tsp ground cardamom in food processor 5 min until paste-like
2. Mixture should be very smooth, sticky (not grainy)
3. Form into 12-14 large meatballs (80-100g each)
4. Heat 2 tbsp ghee + 1 tbsp oil in large pan on medium heat
5. Gently place meatballs in ghee, fry without moving 2-3 min until one side browns
6. Roll meatballs to brown other side, fry 2-3 min (light golden all over)
7. Work in batches if needed, don't overcrowd pan
8. Remove browned meatballs to plate
9. In same pan, add crushed whole spices (cardamom, cloves, fennel, bay leaves)
10. Fry 1 min until they crackle and release aroma (oil becomes fragrant)
11. Add minced garlic, fry 1 min until softened
12. Add fried onion paste, stir 2 min (paste combines with spice oil)
13. Pour in lamb stock, bring to boil on high heat
14. Gently return meatballs to stock, cover, reduce heat to low
15. Simmer 45 min uncovered or barely covered (meatballs become tender, broth reduces slightly)
16. Whisk yogurt in bowl until completely smooth
17. Reduce heat to very low
18. Slowly pour whisked yogurt into simmering broth, stirring constantly (prevents curdling)
19. Add ground ginger, dried mint, salt, pepper
20. Stir gently
21. Simmer covered on very low heat 15 min (yogurt heats without boiling, develops creaminess)
22. Gravy should remain "almost soupy" and light cream/tan coloured
23. Taste and adjust salt
24. Garnish with fresh mint leaves
25. Visual cue: Soft tender meatballs suspended in light creamy yogurt broth, tan/cream colour, fragrant spice aroma, fresh mint garnish, meatballs hold shape perfectly
26. ---

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