Kashmiri Wazwan Goshtaba Recipe | How To Make Kashmiri Mutton Goshtaba

How to Make Delicious Mutton Goshtaba at Home: A Wazwan Speciality

In this article, we will guide you through the process of making mouthwatering Mutton Goshtaba at home. These delectable meatballs, traditionally prepared in yakhni, are a specialty of Kashmiri Wazwan cuisine. We understand that crafting this dish can be challenging, especially without the expertise of professional chefs. That's why we bring you an easy-to-follow recipe, allowing you to recreate the magic of Goshtaba in your own kitchen.

What is  Kashmiri Wazwan Goshtaba?

Goshtaba, a delightful dish hailing from the rich tapestry of Kashmiri Wazwan, is a culinary masterpiece that has stood the test of time. Prepared with precision and passion, this mutton delicacy is a true representation of the region's cultural heritage. In this article, we embark on a journey to demystify the art of making delicious Mutton Goshtaba at home.

 Mutton Goshtaba, a cornerstone of Kashmiri cuisine, holds a special place in the hearts and palates of food enthusiasts. This dish, often served during festive occasions, is a testament to the culinary excellence embedded in the Wazwan tradition.

Cultural significance of Wazwan

Wazwan, an elaborate multi-course meal in Kashmiri cuisine, is incomplete without the inclusion of Goshtaba. It symbolizes hospitality, warmth, and the essence of Kashmiri culture.

Ingredients You'll Need:

Before we dive into the cooking process, let's gather the essential ingredients:

- Mutton: 1/2 kg

- Curd (Dahi): 1/2 kg

- Onion: 1 (finely chopped)

- Mutton Fat: 200 gm

- Eggs: 2

- Mustard Oil

- Green Cardamom = 7-8

- Black Cardamom = 3

- Cinnamon Sticks= 1 or 2

- Cloves (Loung) = 3-4 cloves

- Salt

- Ginger Powder = 1/2 tsp 

- Meat Masala Powder = 1/2 tsp 

- Dried Mint = 1tsp

- Ginger Garlic Paste = 1 tsp 

- Grind green and black cardamom seeds powder

- 1tsp souf powder

How To Make Kashmiri Mutton Goshtaba 

 Step-by-Step Guide: Crafting the Perfect Goshtaba

STEP 1: Preparing the Spices

- Grind green and black cardamom seeds into a fine powder using a mixer grinder,and set it aside.

STEP 2 :Onion Paste

- Create a fine paste from half an onion and set it aside.

STEP 3 : Mutton Fat Paste

- Form a fine paste from mutton fat by soaking it in 1 tbsp of warm water.

STEP 4 : Mutton Mince

- Process the mutton in a food processor or mixer grinder with 1-2 pulses until minced.

- Add green and black cardamom seed powder, salt, ginger powder, squeezed onion, mutton fat paste, and 1 egg.

- Grind the mixture until you achieve a fine mince with a smooth texture.

STEP 5: Kneading the Mixture

Afterward, I will take it out (mince) and place it in a separate bowl. In another bowl, I will take water, then soak my hands in the water and knead it like dough. I need to repeatedly immerse my hands in water and keep kneading it; gradually, the meat tends to bind excessively. Smooth the surface from above and separate it until the broth is prepared.

STEP 6: Yakhni Preparation

- We'll place yogurt in a saucepan and vigorously whisk it using a hand whisk.

- Add spices: 7-8 green cardamom, 3 black cardamom, 1 or 2 cinnamon sticks,3-4 cloves, 1/2 tsp ginger powder, 1tsp souf powder, 1/2 tspmeat masala, and 1tsp ginger garlic paste.

 - After adding all the spices, it is important to whisk it thoroughly because we have also added eggs to it to prevent curdling. Whisk it well to ensure that the spices are properly mixed, and wait until it comes to a boil. Stir continuously until the first boil to eliminate any chance of curdling. Although there is minimal risk after adding eggs, it's advisable to keep stirring until the initial boil occurs, just to be cautious.Reduce heat afterward

STEP 7: Goshtaba Shaping

- Heat mustard oil in a pan until it smokes.

- Fry finely chopped onions until golden brown. Crush them slightly.

- Add the fried onion to the reduced curd mixture.

- Pour hot water, fried onion-infused mustard oil, and 1 tsp dried mint into the mixture.

STEP 8: Forming Goshtaba

Now we will prepare goshtaba or meatballs and give them the shape of goshtaba. Take a bowl, fill it with water, and dip your hands in the water. Wet your hands slightly. Take the meat in your hands and between both hands, shape it into round balls. You can see how smooth and textured it is, and believe me, the taste is just like goshtaba. Now, remove any excess spices because their flavor would have been extracted. 

STEP 9: Cooking in Yakhni

- Gently drop the goshtaba into the yakhni and cover with a lid.

- Allow it to simmer until the yakhni boils, then reduce the heat.

- Let it cook until the yakhni is ready to serve.

           ***Congratulations! You've successfully prepared authentic Mutton Goshtaba at home. The rich aroma and delightful taste are sure to captivate your senses. Embrace the culinary adventure and share your feedback with us. Feel free to experiment with modern kitchen equipment to simplify the process without compromising on taste.

Frequently Asked Questions (FAQs)

1. Can I use lamb instead of mutton for Goshtaba?

   - Absolutely! Lamb can be a suitable substitute, adjusting the cooking time accordingly.

2. Can I skip the mutton fat in the recipe?

   - While it contributes to the traditional texture, you can reduce the quantity or use a leaner alternative.

3. What side dishes pair well with Goshtaba?

   - Goshtaba pairs wonderfully with steamed rice or naan bread.

 

4. Can I freeze Goshtaba for later consumption?

   - Yes, you can freeze them, ensuring they are well-wrapped to retain freshness.

5. How can I make the dish spicier?

   - Adjust the quantity of green cardamom and black cardamom seeds according to your spice preference.

Get ready to delight your taste buds with this Kashmiri delicacy!