The magic of Kashmiri cuisine lies in its fragrance. These dishes use almost no onion or garlic, yet remain intensely flavourful thanks to the warm, aromatic spices of the hills. Pure ghee replaces oil, adding richness and depth. This mutton mince delicacy resembles the Bengali kofta, but a few key spices lend it that unmistakable Kashmiri touch. Want to try it at home? Here’s how to make this comforting winter favourite.
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What you need
• Goat meat mince: 300 g
• Small cardamom powder: 1 tsp
• Chopped ginger: 1 tbsp
• Sour yoghurt: ½ cup
• Milk: ¼ cup
• Bay leaf: 1
• Cinnamon: 1 inch
• Cloves: 3–4
• Fennel seeds: 1 tsp
• Whole cumin: 1 tsp
• Dry ginger powder: 1 tsp
• Turmeric powder: ½ tsp
• Salt, sugar: as required
• Ghee: 2 tbsp
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How to make it
Grind the mutton mince, cardamom powder, and ginger in a mixer till smooth.
Shape the mixture into small, firm balls.
Heat ghee in a pan and add bay leaf, cumin, fennel, cloves, and cinnamon. Let them release their aroma.
Lower the heat completely and add the beaten yoghurt. Stir continuously to prevent curdling.
Once it begins to simmer, add turmeric, salt, a pinch of sugar, dry ginger powder, and milk. Mix well.
When the gravy thickens slightly, gently place the mutton balls into the pan.
Allow it to cook on low heat for about 20 minutes, uncovered, until the meat is tender and the gravy rich.
Serve warm gustaba with roti, paratha, or naan for a comforting, aromatic meal.
