Gushtaba (Kashmiri Meatballs)


400g boneless lamb

½ onion, grated

1 knob ginger, grated

3 cloves garlic, grated

2 tbsp ghee

3 cups European yoghurt

1 tbsp powdered ginger

1 tbsp powdered fennel

1 tbsp dried mint

6 whole cloves

5 cardamom pods

4 cups water





spring onions

sesame seeds



In a large mixing bowl, combine mince, powdered ginger, powdered fennel, dried mint and salt.

Divide the mince into 12 even portions and shape into meatballs.

Bring 2 cups of water to boil in a large heavy based pan. Add the meatballs and cook for 5 mins. Remove & drain.

In another pan, add the remaining water, cloves, cardamom pods, ghee, grated ginger, garlic, onion and yoghurt. Bring to the boil and add the meatballs to the pan. Reduce heat and simmer for 20 minutes to half an hour or until meatballs are cooked and sauce has thickened.

Stir through coriander, top with spring onions and sesame seeds.