Kashmiri Gustaba (From The Kashmiri Book In India)
indian, kasmir, lamb
750 gm lamb, lean (or mutton)
250 gm lamb fat (less for the fatty
1 lamb available in the u.s.a
2 teaspoon cayenne
2 teaspoon fennel seed
1 teaspoon ginger powder
1 teaspoon coriander powder
2 teaspoon kashmiri garam masala
1/2 cup yoghurt
2 tablespoon ghii
1 teaspoon sugar
1/2 cup khoya
1 cup milk
2 teaspoon pepper, black
4 cardamoms (??)
Chop the meat, fat, cayenne, fennel, ginger, coriander, and 1 tsp. garam masala with a food processor. Keep chopping, adding a little yoghurt and ghii, until the meat is a smooth paste. Form into balls 1.5-2 inches in diameter.
Heat remaining ghii in a pan. Add sugar, khoya, yoghurt, garam masala, and salt to taste. Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender.
From: Brent Thompson Date: 19 Dec 96 Chile-Heads List Ä
Yield: 1 servings