Kashmiri Gustaba

Description

kashmiri Meat balls

Ingredients

• 750 gms Lamb, lean (or mutton)
• 250 gms Lamb fat (less for the fatty Lamb available in the U.S.A.)
• 2 tsp. Cayenne
• 2 tsp. fennel seed
• 1 tsp. ginger powder
• 1 tsp. coriander powder
• 2 tsp. Kashmiri garam masala
• 1/2 C. yoghurt (Dahee)
• 2 Tbs. ghee
• 1 tsp. Sugar
• 1/2 C. khoya
• 1 C. milk
• 2 tsp. pepper, black
• 4 cardamoms

Procedures

• Chop the meat, fat, Cayenne, fennel, ginger, coriander, and 1 tsp. garam masala with a food processor. Keep chopping, adding a little yoghurt and ghee, until the meat is a smooth paste.
• Form into balls 1.5-2 inches in diameter.
• Heat remaining ghee 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.