Title: Kashmiri Gustaba (From the Kashmiri Book in India)
Categories: Indian Kasmir Lamb
Yield: 1 Servings

750	g	Lamb, lean (or mutton)
250	g	Lamb fat (less for the fatty
		Lamb available in the U.S.A
2	ts	Cayenne
2	ts	Fennel seed
1	ts	Ginger powder
1	ts	Coriander powder
2	ts	Kashmiri garam masala
1/2	c	Yoghurt
2	tb	Ghii
1	ts	Sugar
1/2	c	Khoya
1	c	Milk
2	ts	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

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