Goshtaba beef meatballs in yoghurt sauce with buttery basmati rice from Khazana: A Treasure Trove of Modern Mughal Dishes (page 68) by Saliha Mahmood Ahmed

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Notes about this recipe

  • jdstone on June 30, 2022

    Agree with Allie80 that the 'paste' is not a paste. That had me worried I'd done something wrong, but the results were delicious. I ground my own cardamom, but thankfully found that easier than expected. I would happily scale up the recipe to feed more people, but need to allow more time for the meatballs to brown in batches.

  • Allie80 on April 20, 2019

    We gave this a 9/10: * Mostly fairly easy to source ingredients, the only thing you may find trickier is ground cardamom so you may need to grind your own * Recipe is fairly easy to follow, the only thing that threw me was the ingredients for the yoghurt sauce being described as a paste, it’s definitely more of a solution * None of the techniques are very tricky, but you will most likely need a food processor * Recipe states it feeds four but if you have a larger appetite then the number of meatballs will need increasing * I thought there may be too much yoghurt and rice, but one tiny ramekin is all that’s left, which I can neither confirm not deny that ‘him indoors’ may have snaffled later in the evening using only his fingers, straight from the fridge…

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