🇮🇳 India · Food
Goshtaba
By eatmundo · July 12, 2026
🇮🇳 INA regal Kashmiri delicacy featuring succulent, hand-pounded lamb meatballs simmered in a velvety, spiced yogurt gravy. It is the signature dish of a traditional Kashmiri Wazwan feast.
Ingredients
check them off as you prepareHow to Make It
- 1
Mince the lamb finely using a heavy knife until it reaches a paste-like consistency, taking about 20 minutes.
- 2
Add 1 tsp of salt to the meat and continue pounding until the texture becomes extremely smooth and sticky.
- 3
Divide the meat into 8 equal portions and shape them into firm, round balls with damp hands.
- 4
Heat 2 liters of water in a large pot to a gentle simmer, then carefully drop the meatballs into the water.
- 5
Poach the meatballs for 15 minutes at medium heat until they firm up and float to the surface.
- 6
In a separate heavy-bottomed pan, whisk 250g yogurt with 200ml water and bring to a simmer over medium heat.
- 7
Add the poached meatballs to the yogurt sauce and gently cook for another 10 minutes until the sauce coats the back of a spoon.
- 8
Finish by stirring in a pinch of dried mint and serve hot with steamed basmati rice.
Frequently Asked Questions
Can I use a food processor for the meat?+
It is not recommended; traditional Goshtaba requires hand-pounding to achieve the unique bouncy texture.
Why did my yogurt curdle?+
You must whisk the yogurt continuously while heating and ensure the heat is not too high to prevent splitting.
Can I substitute the lamb?+
Authentic Goshtaba uses fatty lamb; lean meat will result in a dry, crumbly texture.
Is this a spicy dish?+
No, Goshtaba is known for its mild, creamy, and aromatic profile rather than intense heat.
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