Gushtaba (spicy meat balls in a yogurt sauce)

Name: Gushtaba (spicy meat balls in a yogurt sauce)
Yield: Serves 6
Cuisine: Indian recipes
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

Easy
November 2005

Easy
November 2005

Serves 6
Ready in 1 hour

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

Method

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.
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.
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.
Transfer to bowls and serve with chapattis or biryani rice.