Recipe by
Total Time:
45-60 minutes
Serves: 7
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1.5 kg -spiced and condimented minced meat
  • Curd
  • 50 g - green mint or green coriander sprigs
  • 4 tbsp - emulsion of shallots and onions
  • 2 tbsp -mustard oil, or any other edible oil
  • 2 tbsp - ghee (clarified butter)
  • 1/2 tsp -aniseed powder
  • 1/2 tsp- ginger powder
  • 1/2 tsp -cumin seeds and black cardamom seeds powder
  • 1/4 tsp - Caraway seeds
  • 3 -cloves
  • 5 - garlic cloves
  • 1 tsp- garam masala
  • salt
  • 10 - green cardamom

How to Make Goashtaba

  • After moistening the palms with a little water and oil, take enough quantity of the prepared minced meat, to make into a 2 inch or 3 inch diameter compact balls.
  • Wash the green mint or green coriander sprigs, after discarding coarse stems and bad leaves. Chop finely and keep aside.
  • Beat the curd, in a steel or glass bowl, after adding the caraway seeds.
  • Peel the garlic cloves and chop these too.
  • In a round bottomed, copper or a heavy steel 'patila' of about 3 litres capacity, boil the prepared minced meat balls, in sufficient water to immerse these wholly.
  • Before boiling starts, add the salt, the aniseed and ginger powders to the water.
  • After half an hour, remove the pot from heat and strain the soup in a bowl and keep the boiled meat balls separately in a plate.
  • Discard the residue left after straining and clean the cooking vessel.
  • Heat the oil in the vessel till the foam disappears.
  • Add ghee, cloves and chopped garlic.
  • Stir again, add the prepared curd and the soup, thoroughly mix together.
  • Go on stirring with a steel or wooden ladle, so that the curd does not crack.
  • When the oil, ghee, curd and soup boil and blend nicely, add the boiled minced meat balls, onion and shallot seasoning.
  • Let it cook on a low heat till the gravy becomes somewhat thick and oil and 'Ghi' begin to show.
  • Now add the garam masala, cinnamon, black cardamom powder, the slightly crushed green cardamoms and the finely chopped green mint or green coriander leaves.
  • Turn the balls with a broad steel spatula.| | 'Goashtaba' is ready to be served hot, along with a delicious gravy.