By eatmundo · July 12, 2026
🇮🇳AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
A 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.
According to eatmundo's ingredient comparison, the closest dish to Goshtaba from another cuisine is Kibbeh Labanieh (Lebanon): the two share 40% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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, 1 tbsp of the spices and 2 tbsp garlic ginger paste and bring to a simmer over medium heat, stirring constantly.
- 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
What is Goshtaba?
Goshtaba is a Kashmiri meatball dish from India, consisting of minced lamb cooked in a rich, spiced yogurt gravy. It is traditionally served as a key course in the elaborate multi-course Kashmiri feast known as a wazwan.
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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