Kashmiri Gustaba

from Brent Thompson


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.

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