Kashmiri Gustaba

Kashmiri Gustaba Ingredients

750 g Lamb, lean (or mutton)	1/2 c Yoghurt
250 g Lamb fat (less for the fatty	2 tb Ghii
2 ts Cayenne	1 ts Sugar
2 ts Fennel seed	1/2 c Khoya
1 ts Ginger powder	1 c Milk
1 ts Coriander powder	2 ts Pepper, black
2 ts Kashmiri garam masala	4 Cardamoms (??)

Instructions for Kashmiri Gustaba

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

Main Ingredient: Cuisine: Uncategorized

More like this...

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Kashmiri Masala (Mild)

Kashmiri Chutney

Ingredient Insight - look inside this recipe

Cardamom	Cayenne	Coriander	Fennel
Ginger	Lamb	Masa	Milk
Sugar

for flavor and categorization

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