Steamed Gushtaba Meatballs in Yogurt Gravy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate spiced lamb meatballs gently cooked in a creamy yogurt sauce, a festive Kashmiri delicacy. This indian-inspired lamb ready in about 55 minutes pairs ground lamb, hung yogurt, green cardamom powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 lb ground lamb with 1 tbsp fresh ginger paste, 1/2 tsp green cardamom powder, 1/2 tsp white pepper powder, and 1 tsp salt. Mix thoroughly until smooth and well incorporated.
  2. Step 2: Shape the lamb mixture into 12 equal-sized meatballs, about 1 1/2 inches in diameter.
  3. Step 3: Prepare a steamer by bringing water to a boil. Arrange the meatballs on a heatproof plate and steam for 20 minutes until cooked through and tender.
  4. Step 4: While steaming, whisk 2 cups hung yogurt in a saucepan over low heat to warm gently, stirring constantly to prevent curdling.
  5. Step 5: Add 3 tbsp clarified butter (ghee), 1 cinnamon stick, 2 mace blades, and the saffron water (from soaking a pinch of saffron in 1 tbsp warm water). Simmer the yogurt gently for 5 minutes until fragrant and slightly thickened.
  6. Step 6: Remove whole spices from the yogurt gravy and season with salt to taste.
  7. Step 7: Gently transfer steamed meatballs into the yogurt sauce and cook together on very low heat for 5 minutes to allow flavors to meld.
  8. Step 8: Garnish with 2 tbsp chopped fresh coriander before serving with steamed rice or naan.

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Frequently asked questions

How long does Steamed Gushtaba Meatballs in Yogurt Gravy take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Gushtaba Meatballs in Yogurt Gravy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground lamb from drying out.

Can I substitute ingredients in Steamed Gushtaba Meatballs in Yogurt Gravy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Gushtaba Meatballs in Yogurt Gravy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Steamed Gushtaba Meatballs in Yogurt Gravy?

Indian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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