Creamy lamb meatballs (Goshtaba) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 215) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ground lamb meatballs with a saffron sauce (Rista); Radishes and greens with ginger and garlic (Mooli ka saag)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's suggested garam masala is Kashmiri. See the Kashmiri masala p.29.

  • ashallen on October 28, 2019

    Very tasty meatballs with intensely aromatic flavors that balanced out well when eaten with rice. Easy dish to put together. I used all mustard oil and its flavor was a bit stronger than I prefer - I'll cut it with some plain vegetable oil next time. I overcooked the meatballs a bit (centers got to 180F vs. the 160F I'd been aiming for) and I think that made them more rubbery than they should have been. Subsequent freezing and microwaving definitely didn't ease the texture! Next time I'll watch them more carefully.

  • smtucker on October 27, 2012

    uses ntoasted and toasted spice blend, kashmiri garam masala, page 27

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