Kashmiri Lamb Meatballs in Yogurt Gravy

Ingredients

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 cup plain yogurt 1 cup plain yogurt
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground Kashmiri chili powder 1 teaspoon ground Kashmiri chili powder
• 1/2 cup fresh cilantro, chopped 1/2 cup fresh cilantro, chopped
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 5g (2g sugars)
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground lamb, half of the chopped onion, half of the minced garlic, grated ginger, green chilies, fennel seeds, cardamom, cinnamon, turmeric, Kashmiri chili powder, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of golf balls.
3. 3.
   Heat ghee in a deep pan over medium heat. Add the remaining chopped onion and minced garlic. Sauté until golden brown.
4. 4.
   Add the yogurt to the pan and stir well to combine with the onions and garlic.
5. 5.
   Gently place the meatballs into the pan, ensuring they are submerged in the yogurt gravy.
6. 6.
   Cover the pan and simmer on low heat for 30 minutes, or until the meatballs are cooked through and tender.
7. 7.
   Garnish with fresh cilantro and drizzle with ghee before serving.

Treat your ingredients with care...

• Ground lamb — For the best texture, choose lean ground lamb with a good balance of meat and fat. Avoid using lamb that is too fatty, as it may result in greasy meatballs.
• Kashmiri chili powder — If you can't find Kashmiri chili powder, you can substitute it with a combination of paprika and cayenne pepper for a similar flavor profile.

Tips & Tricks

• To achieve a smooth and tender texture for the meatballs, pound the ground lamb mixture using a mortar and pestle or a food processor.
• For a richer flavor, marinate the meatball mixture in the refrigerator for 1-2 hours before shaping them.
• Adjust the spiciness according to your preference by increasing or decreasing the amount of green chilies and Kashmiri chili powder.
• For a creamier gravy, you can add a tablespoon of cashew paste or almond paste to the yogurt mixture.

Serving advice

Serve the Goshtaba hot with steamed basmati rice or naan bread. Accompany it with a side of cucumber raita and pickled onions for a refreshing contrast to the rich flavors.

Presentation advice

Garnish the Goshtaba with a sprinkle of freshly chopped cilantro and a drizzle of ghee. Serve it in a deep bowl, allowing the creamy yogurt gravy to envelop the meatballs.