The picturesque and spectacular paradise of Kashmir is known for its breathtaking landscape. Its flavourful and aromatic cuisine has a delightful blend of Indian, Central Asian and Persian influences. From the traditional Wazwan to the quintessential Kahwa, traditional Kashmiri food bursts with the aroma of whole spices. Broadly categorised into two groups – Kashmiri Pandit Cuisine and Kashmiri Muslim Food, the food is primarily dominated by meat dishes but at the same time also offers a wide variety of vegetables and rice dishes. Overall, Kashmiri cuisine is a delightful exploration of unique and unforgettable dining experiences.
Goshtaba or tender meatballs cooked in yoghurt gravy is yet another authentic non-veg delicacy from Kashmir. A typical Kashmiri Muslim dish, Goshtaba is served as the last mutton dish in the Wazwan feast. Also known as the dish of royalty, Goshtaba is prepared for almost all important functions and ceremonies.
Ingredients
(For 2 to 3 persons)
For meatballs
Mutton keema (Minced mutton): ½ kg
Mutton fat: 100 gms
Bay leaf: 2
Cinnamon sticks: 1 inch
Clove: 3
Crushed green cardamom: 2
Salt: ½ tsp
Water: 2 cups
For gravy
Curd: ½ cup
Onion: 2 thinly sliced
Dry ginger powder: 1 tsp
Fennel powder: 1 tsp
Black cardamom: 2
Green cardamom: 2
Mint powder: 1 tsp
Ghee: 2 tsp
Salt to taste
Step 1
Pound the mutton keema along with fat. Add crushed green cardamom, ginger powder, and salt and pound again so that the keema remains lump-free. Once done transfer to a plate.
Step 2
Make small-sized balls from the keema and set them aside.
Step 3
Fry the thinly sliced onion until golden brown and spread on an absorbent paper. Once cool, grind into a smooth paste.
Step 4
Take 2 cups of water in a deep pan and add dry ginger powder, fennel powder, bay leaf, cardamom and clove and let it come to a boil. Gradually place the mutton balls one at a time in the boiling water. Cook on high flame for about 12 to 15 minutes. Once done, drain the kofta and keep the stock aside.
Step 5
In a separate bowl, whisk together curd, along with about 2 cups of water.
Step 6
In a pan cook the beaten curd along with cardamom and salt, stirring continuously. To this add dry ginger powder, saunf (Fennel seeds) powder and brown onion paste and stir to combine them all together.
Step 7
Place the koftas in the simmering gravy and sprinkle the mint powder and ghee. Cook for about three to four minutes.
By Nandini Bhushan
