Kashmiri gustaba

Yield: 1 Servings

Measure Ingredient
750 grams Lamb, lean (or mutton)
250 grams Lamb fat (less for the fatty lamb available in the U.S.A.)
2 teaspoons Cayenne
2 teaspoons Fennel seed
1 teaspoon Ginger powder
1 teaspoon Coriander powder
2 teaspoons Kashmiri garam masala
½ cup Yoghurt
2 tablespoons Ghii
1 teaspoon Sugar
½ cup Khoya
1 cup Milk
2 teaspoons Pepper, black
4 \N Cardamoms (??)

(from the Kashmiri book in India) 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 1½-2 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.

Posted to CHILE-HEADS DIGEST V3 #191 From: Brent Thompson <brent@...> Date: Thu, 19 Dec 1996 19:24:22 -0800

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