Patak's Spicy Meat Balls In A Yogurt Sauce (gushtaba)
Over a year ago
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Ingredients
- 450g Finely minced lamb
- 1 tsp. Ground paprika
- 0.25 tsp. Chilli powder
- 1 tsp. Fennel seeds. crushed
- 0.5 tsp Ground coriander
- 1 tsp. Ground black pepper
- 0.25 tsp. Ground cardamom
- 2cm piece Fresh ginger. finely grated
- 120g Plain natural yougurt
- for dusting Plain flour
- 1 tbsp. Ghee or veg oil
- 1 tbsp. Patak's Rogan Josh Paste
- 200 ml Whipping cream
- large pinch Unrefined sugar
- 1 tsp. Garam masala
Accompaniment
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Learn MoreDescription
These little meatballs are bursting with flavour and spice. This is a supremely delicious dish, and one that I'm sure the family will happily devour.
Method
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1
1. Put the mince in a large bowl. Add the paprika, chilli powder, fennel seeds, coriander, pepper, cardamom and ginger. Add 1 tbsp 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 maetballs, in batches if necessary, for 10-15 mins, until cooked. Set aside on kitchen paper.
3. Add the Patak's Rogan Josh 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.
4. Transfer to bowls and serve with chapattis or biryani rice.
Chef's Tips
I've used our Rogan Josh paste here, however supplemented it with extra chilli, paprika, cardamom, black pepper and other key spices to really sharpen up their taste.
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