Kashmiri Goshtaba (Lamb Meatballs in Yoghurt Gravy)
Soft, pounded lamb meatballs poached in a gently spiced fennel and ginger yoghurt gravy.
- Time55 min
- LevelMedium
- Costabout £2.29 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the mince, ground ginger, ground fennel, ground cardamom and 1 teaspoon salt in a bowl. Knead hard with wet hands for 5 minutes until the mixture is sticky and smooth. Roll into 16 balls.
5 min - 2
Whisk the yoghurt, cornflour, milk and chilli powder together until smooth. This stops it splitting when heated.
- 3
Melt the ghee in a wide pan over a medium heat. Add the whole cardamom, cinnamon, cloves, bay and fennel seeds for 30 seconds, until they smell strong.
- 4
Lower the heat and pour in the yoghurt mixture, stirring all the time for 3 minutes until it comes to a gentle simmer. Add the water and 1 teaspoon salt.
3 min - 5
Slide in the meatballs without stirring. Simmer very gently with the lid half on for 25 minutes, turning them over once.
25 min - 6
The gravy should be thin, creamy and pale with ghee shimmering on top, and the meatballs cooked through. Serve with plain basmati rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.