Gushtaba

Gustaba is called by Muslims living in the Kashmiri region of India as The Dish of Kings. It is served as the last meat dish in a Wazwan Feast, before the dessert. To refuse this dish is to highly insult your hosts at the Feast.

• Ready In: 1 hr 5 mins
• Serves: 2-4

Ingredients

• Meat Balls

• 5⁄8 lb ground lamb
• 1  teaspoon fennel powder
• 1⁄2 teaspoon ginger powder
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon cumin
• 1  teaspoon cardamom powder (black)

• Cooking Liquid

• 1 (1 inch)  cinnamon stick
• 1  bay leaf
• 3  cloves
• 1⁄2 teaspoon salt

• Sauce

• 2  teaspoons  oil
• 2  teaspoons ghee
• 1  medium onion, sliced
• 1  garlic clove, minced
• 1  cup  Greek yogurt, beaten well
• 1⁄4 teaspoon caraway seed
• 1⁄2 fennel powder
• 1⁄4 teaspoon ginger powder
• 1⁄4 teaspoon garam masala
• 1⁄2 teaspoon dried mint
• 1  teaspoon cardamom powder (black)
• 2  teaspoons cardamom powder (green)

Directions

1. Using a food processor, puree the lamb into a fine paste. Mix remaining meat ball ingredients well together. Divide mixture into 4 even pieces and shape each piece into large balls.
2. Heat 1 1/2 cups water in a small pan with salt, cinnamon, bay leaf and cloves. When it boils, add the meat balls. Cook uncovered on medium heat for about 20 minutes or until tender/cooked. Halfway through cooking time, turn meat balls over so other side cooks.
3. Heat oil in a kadhai (Indian wok) or deep frying pan. Add ghee and sliced onion. Saute till golden brown. Remove from fire.
4. Remove onions from oil. Cool and grind to a fine paste with a little water. Set cooked onion paste aside.
5. Add minced garlic to oil and saute on low heat for 30 seconds. Add well beaten yogurt and remaining sauce ingredients. Keep on low heat. Stir until it boils. Add onion paste. Mix well for a minute.
6. Add cooked meat balls along with any water that is remaining after boiling the koftas. Lower heat, cover and simmer for 20 minutes.
7. Serve granished with fresh mint leaves.