Gushtaba (spicy meat balls in a yogurt sauce)

  • Portion size: Serves 6
  • Ready in 1 hour
  • Difficulty: easy

This Indian Gushtaba recipe, or spicy meat balls in a yogurt sauce, is wonderfully tasty.

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Ingredients

  • 450g finely minced lamb
  • 1 tsp ground paprika
  • ¼ tsp chilli powder
  • 1 tsp fennel seeds, crushed
  • ½ tsp ground coriander
  • 1 tsp ground black pepper
  • ¼ tsp ground cardamom
  • 2cm piece of fresh ginger, finely grated
  • 120g plain natural yogurt
  • Plain flour, for dusting
  • 1 tbsp ghee or vegetable oil
  • 1 tbsp Patak’s Rogan Josh Curry Paste
  • 200ml whipping cream
  • Large pinch of unrefined sugar
  • 1 tsp garam masala 
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Method

  1. Put the mince in a large bowl. Add the paprika, chilli powder, fennel seeds, coriander, pepper, cardamom and ginger. Add 1 tablespoon yogurt, then use your hands to mix together. Shape into 16-18 balls or koftas, using a little flour to prevent sticking.
  2. Heat the ghee or oil in a frying pan and fry the meatballs, in batches if necessary, for 10-15 minutes, until cooked. Set aside on kitchen paper.
  3. Add the curry paste to the pan and cook for 1 minute. Stir in the cream, sugar and a little salt. Return the meatballs to the pan and heat through. Stir in the remaining yogurt and sprinkle with garam masala.
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  5. Transfer to bowls and serve with chapattis or biryani rice.
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