Gushtaba is a dish of spongy meatballs cooked in a thick yogurt gravy. Traditionally Gushtaba is made with minced mutton and the lamb fat together. The mutton is hand-pounded, using a wooden hammer on a stone. The pounding of meat is a laborious exercise and requires skills. While the meat is pounded, spices are added along with lamb fat. The process of pounding the meat breaks up the fibers and makes it more tender while adding the fat gives it a delightfully creamy texture. Once the pounding is done, balls out of the pounded mixture and are then boiled in water. The spongy meatballs are then finally cooled in a thick yogurt gravy which is locally called as " Yakhni". Gushtaba is normally served towards the end of the meal. Since it is a yogurt based dish, having it at the end helps in digestion.
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