Kashmiri Style Gushtaba - Mutton Kofta in Curd

Name: Kashmiri Style Gushtaba - Mutton Kofta in Curd
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Indian
Ingredients: 300 g Ground Lamb (300 grams Mutton Kheema); 1 tsp Ground Cardamom (1 teaspoon Cardamom Powder (Elaichi)); 1 piece Ginger (1 inch Ginger chopped); ½ cup Yogurt (1/2 cup Curd (Dahi / Yogurt)); ¼ cup Whole Milk (1/4 cup Milk); 1 piece Bay Leaves (1 Bay leaf (tej patta)); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 3 pieces Cloves (3 Cloves (Laung)); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 tsp Ginger Powder (1 teaspoon Dry ginger powder); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); 0 pieces Clarified Butter (Ghee for cooking)

Kashmiri-style lamb meatballs (kofta) simmered in a spiced, turmeric-infused yogurt and milk gravy, a classic slow-cooked curry from the Kashmir Valley.

55 minIndian

Servings4

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Steps

1Add ground lamb, cardamom powder and ginger into a mixer and blitz.
2Take a little of the lamb mix and shape it into cylindrical koftas. Do the same for the rest of the mixture.
3Heat a kadai with ghee, add all the whole spices (bay leaf, cumin seeds, cinnamon stick, cloves and fennel seeds) and allow it to sizzle for a few seconds.
4Whisk in curd with 1 cup of water and add the curd into the kadai. Keep the flame low.
5Add turmeric powder, dry ginger powder and salt, mix well. Add milk as well and give it a stir.
6Slowly drop in the lamb balls and cook for at least 20 minutes. Let the meatballs soak in all the flavors really well.
7Serve the Kashmiri Style Gushtaba along with butter garlic naan or phulka to make it a complete meal.