Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • mutton(boneless) - 1700g
  • ghee - 250gm, finely chopped
  • onions - 200g
  • sonth(dry ginger powder) - 60g
  • saunf (fennel) - 30g
  • cinnamon (powdered) - 4 sticks
  • black cardamom (powdered) - 6
  • curd (beaten) - 1 kg

How to Make Gushtaba

  • Pound lamb pieces to a pulp on a smooth stone with a wooden mallet.
  • Add a pinch of salt, a tsp of sonth and cardamom and continue pounding.
  • Shape the pulp into round balls, 2 inches each in diameter.
  • Poach meatballs for about 5 to 8 min.
  • Saute 1.5 onion in ghee till it turns translucent, and becomes a paste.
  • Add beaten curd.
  • Stir and cook till it turns light brown.
  • Add 7 cups of water and the meatballs.
  • Boil for 5 mins, then allow it to simmer for about 15 min.
  • Serve hot.