Goshtaab is the meatball dish typically served as the final course of a Kashmiri Wazwan.
Also spelled goshtaba or gushtaba, it is made from finely minced, usually pounded mutton shaped into large meatballs and simmered in a yogurt-based gravy. The meat is traditionally beaten for a long time with a wooden mallet, producing the smooth, springy texture associated with the dish. Aromatics commonly include fennel, ginger, cardamom, and other mild spices.
Goshtaab belongs to Wazwan, Kashmir’s elaborate ceremonial feast, especially associated with weddings and major celebrations. A traditional Wazwan may contain many courses, prepared under the direction of a head chef known as the vaste waza. Goshtaab generally appears at the end of the main savory sequence, before dessert, giving it a ceremonial role as well as a culinary one.
The dish is easy to confuse with rista, another Kashmiri meatball preparation. Rista is usually served in a red, chili-infused gravy, while goshtaab is characteristically pale and yogurt-based. Yakhni is also yogurt-based, but it is a separate curry rather than the distinctive final meatball course.