Kashmiri Gustaba

The recipe originally came from a Kashmiri cookbook that Brent came across while living in India.

• 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
• 2 Tbs. ghii
• 1 tsp. sugar
• 1/2 C. khoya
• 1 C. milk
• 2 tsp. pepper, black
• 4 cardamoms

1. 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.
2. Form into balls 1.5-2 inches in diameter.
3. Heat remaining ghii in a pan. Add sugar, khoya, yoghurt, garam masala, and salt to taste.
4. Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender.