Gushtaba
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Large, soft balls of pounded mutton simmered in a yoghurt gravy, traditionally the last main dish of a Kashmiri Wazwan.
Region: Kashmir valleyOccasion: Weddings and feasts (Wazwan)Time: 2 hrServes: 4Non-vegetarian
Ingredients
- 750 g boneless mutton from the leg
- 150 g mutton fat
- 1 tsp salt and ½ tsp cardamom powder for the meat
- 2 cups curd, whisked
- 2 tbsp ghee
- 4 green cardamoms and 4 cloves
- 2 tsp fennel powder
- 1 tsp dry ginger powder
- 1 tsp dried mint
Method
- Pound the meat and fat together on a smooth stone with a wooden mallet (or mince very finely and knead) until it becomes a soft, sticky paste. Mix in salt and cardamom.
- With wet hands, shape the paste into smooth balls about the size of a small orange.
- Bring 6 cups of water with a few cardamoms to a gentle boil and poach the balls for about 20 minutes. Keep the stock.
- Heat the curd with a little stock, stirring constantly so it does not split, then add fennel and dry ginger.
- Heat the ghee with cloves and cardamom, pour it into the curd and add the poached balls.
- Simmer for 20–30 minutes until the gravy is thick. Finish with dried mint.
History
The art of pounding meat for gushtaba and rista is a skill of the waza, the hereditary master cooks of Kashmir who prepare the Wazwan.
Significance
Gushtaba traditionally closes the Wazwan, and it is often said to be served as a sign that the meal is coming to an end.