Wazwan-Style Gustaba Lamb Meatballs in Yogurt Gravy

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Delicately spiced lamb meatballs cooked in a creamy yogurt and aromatic spice sauce, inspired by the traditional Kashmiri Wazwan feast. This indian-inspired lamb ready in about 65 minutes pairs minced lamb, fresh ginger, grated, garlic, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1 lb minced lamb
• 1 tbsp fresh ginger, grated
• 1 tbsp garlic, minced
• 1 tsp fennel powder
• 1/2 tsp green cardamom powder
• 1/2 tsp black pepper powder
• 1 tsp salt
• 1 tbsp cornstarch
• 3 tbsp mustard oil
• 1 medium (about 100g) onion, finely sliced
• 1 cup yogurt, whisked
• 1 cup water
• 1/4 tsp saffron threads
• 2 tbsp warm milk
• 1 tbsp fresh coriander, chopped

Instructions

1. Step 1: In a large bowl, combine 1 lb minced lamb, 1 tbsp grated fresh ginger, 1 tbsp minced garlic, 1 tsp fennel powder, 1/2 tsp green cardamom powder, 1/2 tsp black pepper powder, 1 tsp salt, and 1 tbsp cornstarch. Mix thoroughly until uniform.
2. Step 2: Shape the mixture into golf ball-sized meatballs (about 16-18 pieces).
3. Step 3: Heat 3 tbsp mustard oil in a deep skillet over medium-high heat and shallow fry the meatballs for 5-7 minutes, turning carefully until golden brown on all sides. Remove and drain on paper towels.
4. Step 4: In the same skillet, add 1 medium finely sliced onion and sauté over medium heat for 8 minutes until soft and translucent.
5. Step 5: Lower heat to medium-low and gradually whisk in 1 cup yogurt, stirring continuously to prevent curdling, and cook for 3 minutes until the sauce thickens slightly.
6. Step 6: Add 1 cup water and bring the gravy to a gentle simmer.
7. Step 7: Add the fried meatballs to the yogurt gravy, cover, and simmer on low heat for 20 minutes until the meatballs are fully cooked and tender.
8. Step 8: Soak 1/4 tsp saffron threads in 2 tbsp warm milk for 10 minutes, then stir into the curry and cook uncovered for 5 minutes to infuse aroma.
9. Step 9: Garnish with 1 tbsp chopped fresh coriander before serving with steamed rice or traditional Kashmiri bread.