Kashmiri Goshtaba {Recipe}

goshtaba4Goshtaba is a very popular Kashmiri dish normally eaten towards the end of the meal. Since it is a yogurt based dish, eating it at the end helps in the digestion. The most important part of this dish is freshly slaughtered meat. Goshtaba has a very spongy meat balls as a texture and it is very difficult to achieve when the meat becomes cold. Also, while pounding the meat, it can start cooking by the heat generated. Hence pounding the meat is a very skilled task and normally done by wooden pestle.

Here is one of the most authentic recipe shared by Sanjay Raina on our facebook group, Gurgaon Food Freak. He has a boutique Kashmiri cuisine catering by the name of Mealability – The Flavours of Kashmir which is getting rave reviews nationally.


Very finely pounded mutton (750gms boneless and 250gms meat fat).
1 table spoon salt.
2.5 tbsp fennel powder
1 tbsp cumin powder
1/2 tbsp zeera.
1 tsp cinnamon powder
3 bruised black cardamom
1 tbsp black cardamom seeds
4 bruised elaichi cardamoms
5 crushed cloves
2 bay leaves
1-2 ladles mustard oil.
1 tbsp pure ghee.
1tsp coriander powder
1 tbsp kasoori methi
One white malmal cloth (washed n clean)
2 large size chopped onions.
2 cups dahi (curd).
1 egg
Mint leaves to garnish.(or coriander)


Finely chop onions.
Whip the curd.
Pound the mutton.
Make the spice pouch.


Get boneless mutton done in small pieces.
Mince it once at home, just once.

goshtaba1Take a mortar pestle and pound it adding fat from time to time in small quantities.
Keep turning around the mince regularly as you pound it, dipping your hands in water once in a while. Understand the difference between minced meat and pounded meat. Once pounded well enough, proceed as under:

Add moti elaichi seeds, 1/2 table spoons salt, 1/2 ladle mustard oil and egg white in it and mix evenly.

goshtaba3Put salt, saunth powder, zeera powder, dalcheeni powder, elaichi and moti elaichi powder, laung, dania powder and methi powder in the cloth and tie it well, making a spice pouch.

Put one litre of water in a deep pan or patila and add bay leaf.
Put the tied spice cloth in it on full heat. Wait for it to boil.

Meanwhile make fine mutton balls (about 30 to 40gms each) and put them in the pan when boiling.
Turn to medium heat till half of the liquid disappears.

Take out the spice pouch now and put it in a small bowl of water, about a cup of water.
Now squeeze it well and
Add this water to the pan.
Boil for a minute and discard the spice pouch.

Set the deep pan aside from heat now.

Take a frying pan on full flame ,add a little oil,and add finely chopped onions and dry them to brown.
Once browned,grind the onions.
Add zeera in the pan along with and whipped curd and ground onions.

Mix/stir continuously till it starts boiling. Be careful,curdling should not happen. It won’t if u are continuous with the stirring.

Add this mixture to the deep pan, along with the ghee and cook for 10 minutes on a low heat.

Garnish with coriander or mint leaves.
Serve hot with steamed rice.


Food Critic and a Marketing Wizz who had a high profile career with leading MNC’s like HSBC, GE Capital etc, Pawan Soni comes across as a quintessential corporate employee. He left behind his successful career as the Vice President of a MNC... all for his love for food. He a WSET Level II wine connoisseur and a foodie who loves to eat anything under the sun. Besides being a food and travel writer for various food forums and magazines, he is the Founder and CEO of Indian Food Freak. As one of the initial bloggers who started his blog almost a decade ago, his website www.indianfoodfreak.com is currently one of the biggest food and travel blogs in the country. Pawan also conducts highly successful restaurant awards and recently concluded the 6th edition of The Big F restaurant awards. He won the best influencer awards in India by BBC Food Food Awards in 2018

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