Gushtaba
Ingredients
- 1 lb ground lamb, finely minced twice
- 2 oz lamb fat or ghee, finely diced
- 1/4 cup onions, minced into paste
- 2 tbsp ginger-garlic paste
- 1/4 cup fresh cilantro, finely chopped
- 2 tbsp fresh mint, finely chopped
- 1 tsp Kashmiri chili powder
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/4 tsp asafetida
- 1 large egg
- 1 cup plain yogurt
- 3 cups lamb or chicken stock
- 2 tbsp ghee for cooking
- 1 tsp salt, divided
- 1/2 tsp black pepper
Instructions
- Combine minced lamb, diced lamb fat, onion paste, ginger-garlic paste, cilantro, mint, Kashmiri chili powder, cloves, cardamom, and 1/2 tsp salt in a bowl. Mix with your hands until the mixture becomes sticky and holds together, about 3 minutes. Refrigerate for 15 minutes.
- Whisk together yogurt, egg, and remaining 1/2 tsp salt in a separate bowl until completely smooth. This is your gusht (meat) mixture coating.
- Gently form the chilled lamb mixture into 8 oval kofta balls about 2 inches long, handling minimally to keep them light.
- Heat 2 tbsp ghee in a wide, heavy-bottomed pot over medium-high heat. Once shimmering, carefully place koftas in the ghee and sear for 1 minute per side until golden brown. Remove and set aside.
- Pour the yogurt mixture into the same pot, stirring constantly over medium heat for 2 minutes to prevent curdling. Slowly add 3 cups warm stock while whisking continuously until smooth.
- Return the koftas to the pot, nestling them gently into the gravy. Bring to a gentle simmer, cover, and cook for 20-22 minutes over medium-low heat, turning koftas halfway through. The gravy should bubble gently at the edges, never boiling.
- The gushtaba is done when koftas are cooked through (internal temperature 165°F) and the gravy is creamy and pale pink. Season with additional salt and black pepper to taste. Serve immediately in bowls with the gravy spooned over each kofta.
Inspired by Surbhi Sahni’s winning gushtaba. This is a plausible recreation, not the chef’s original recipe.