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Recipe: Spicy Meat Balls In A Yoghurt Sauce

Patak's Spicy Meatballs

Making curry can be difficult if you don’t know how to combine the spices or where to buy them from. Helpfully, Patak’s has a range of curry pastes and has teamed up with The Global Herald to produce a range of “sizzling summer recipes” that are easy to make and delicious to eat!


  • 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
  • Salt to taste
  • 1/4 tsp ground cardamom
  • 2cm piece of fresh ginger, finely grated
  • 120g plain natural yoghurt
  • Plain flour, for dusting
  • 1 tbsp ghee or veg oil
  • 1 tbsp Patak’s Rogan Josh 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, ginger and salt. 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 maetballs, in batches if necessary, for 10-15 mins, until cooked. Set aside on kitchen paper.
  3. Add the Patak’s Rogan Josh 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.

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Lifestyle Desk
Editors and staffers from the Lifestyle Desk at The Global Herald.

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