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Kashmiri Gustaba (From The Kashmiri Book In India) lamb, indian, kasmir 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 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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