Search our range and recipes

Spicy Meat Balls In A Yogurt Sauce (Gushtaba)

These little meatballs are bursting with flavour and spice. I've used our Rogan Josh Spice Paste here, however supplemented it with extra chilli, paprika, cardamom, black pepper and other key spices to really sharpen up their taste. This is a supremely delicious dish, and one that I'm sure the family will happily devour.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
40 mins Preparation

Ingredients

Serves 4 people

  • 450g finely minced lamb
  • 1 tsp ground paprika
  • 1/4 tsp chilli powder
  • 1 tsp fennel seeds, crushed
  • 1/2 tsp ground coriander
  • 1 tsp ground black pepper
  • 1/4 tsp ground cardamom
  • 2cm piece of fresh ginger, finely grated
  • 120g plain natural yougurt
  • Plain flour, for dusting
  • 1 tbsp ghee or veg oil
  • 1 tbsp Patak's Rogan Josh Spice Paste
  • 200ml whipping cream
  • Large pinch of unrefined sugar
  • 1 tsp garam masala

Method

  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 meatballs, in batches if necessary, for 10-15 mins, until cooked. Set aside on kitchen paper.
  3. Add the Patak's Rogan Josh Spice 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.

  • Serves 4 people

    • 450g finely minced lamb
    • 1 tsp ground paprika
    • 1/4 tsp chilli powder
    • 1 tsp fennel seeds, crushed
    • 1/2 tsp ground coriander
    • 1 tsp ground black pepper
    • 1/4 tsp ground cardamom
    • 2cm piece of fresh ginger, finely grated
    • 120g plain natural yougurt
    • Plain flour, for dusting
    • 1 tbsp ghee or veg oil
    • 1 tbsp Patak's Rogan Josh Spice Paste
    • 200ml whipping cream
    • Large pinch of unrefined sugar
    • 1 tsp garam masala
    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 meatballs, in batches if necessary, for 10-15 mins, until cooked. Set aside on kitchen paper.
    3. Add the Patak's Rogan Josh Spice 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.

Complement this dish with these products