Photograph of the finished Gushtaba

India · Thịt viên lớn nấu sữa chua Gushtaba

Gushtaba

2 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.4 kg
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.6 kg
  • Photograph of Pork fat Pork fat 200 g
  • Photograph of Cardamom Cardamom 24 g
  • Photograph of Fennel seeds Fennel seeds 24 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 20 g
  • Photograph of Ghee Ghee 200 g
  • Photograph of Cornstarch Cornstarch 60 g
  • Photograph of Ginger Ginger 32 g
  • Photograph of Mint leaves Mint leaves 60 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Pound the lamb meat and fat in a mortar and pestle for 40 minutes until the mixture is smooth like paste.
  2. 2 Pound the meat by hand instead of using a grinder; the machine will heat the meat and cause it to clump together instead of becoming smooth and pliable.
  3. 3 The mixture is formed into very large, fist-sized balls, then refrigerated for 1 hour to make them firm.
  4. 4 Beat the yogurt with cornstarch, then simmer over low heat, stirring continuously in one direction for 12 minutes.
  5. 5 Roast cardamom, fennel seeds, and cinnamon sticks, then grind them into a fine powder and add it to the yogurt in a pot.
  6. 6 Lower the gushtaba cubes into a pot and cook for 45 minutes without stirring, then drizzle with ghee and sprinkle with mint leaves.

With an appliance

  • Oven 2 hr 40 min

    Replace steps 4–6: Place the whipped yogurt, seasonings, and gushtaba balls in a covered saucepan, set to the middle rack of the oven at 140°C for 35 minutes; reduce cooking time by about 10 minutes. Even heat helps the large balls soften to the core, prevents the sauce from sticking to the bottom, and eliminates the need to stir. The meat pounding and cooling times in steps 1–3 remain the same.

Start cooking