Recipe - Kashmiri Gustaba

750 g Lamb, lean (or mutton)
250 g Lamb fat (less for the fatty
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
One half cup Yoghurt
2 tablespoon Ghii
1 teaspoon Sugar
One half cup Khoya
1 cup Milk
2 teaspoon Pepper, black
4 Cardamoms (??)

(from the Kashmiri book in India)

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 1.52 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.

Posted to CHILEHEADS DIGEST V3 #191

From: Brent Thompson brent@hplbct.hpl.hp.com

Date: Thu, 19 Dec 1996 19:24:22 0800