Dish

Goshtaba

Meatball Stew

The dish is made by mixing minced mutton with spices like fennel, ginger, and cardamom. The mixture is then shaped into small balls and cooked in a yogurt-based gravy. The dish is typically served with steamed rice or naan bread. Goshtaba is a high-protein dish that is rich in flavor and nutrition.

Asian cuisine› Indian cuisine› North Indian cuisine› Kashmiri cuisine

Stew

Origins and history

Goshtaba is a traditional dish from the Kashmir region of India. It is believed to have originated in the royal kitchens of the Mughal emperors. The dish is typically served at special occasions like weddings and festivals.

Dietary considerations

Goshtaba is not suitable for vegetarians or vegans. It may also contain dairy and gluten, so it is not suitable for people with lactose intolerance or celiac disease.

Variations

There are many variations of Goshtaba, with different spices and ingredients used in the gravy. Some recipes call for the addition of saffron or almonds to the gravy for added flavor and richness.

Presentation and garnishing

Goshtaba is typically garnished with fresh coriander leaves and a sprinkle of garam masala. It is usually served in a deep bowl or plate.

Tips & Tricks

To make the dish more flavorful, marinate the minced mutton in the spices for a few hours before shaping it into balls. This will help the flavors to infuse into the meat. Also, be sure to cook the meatballs on low heat to ensure they are tender and juicy.