| Author | hasini99 | Yield | No Value |
|---|---|---|---|
| Published | Cooking Time | ||
| Recipe Type | Non Veg-Main | Preparation Time | |
| Ingredient | Lamb | Standing Time |
Recipe of Kashmiri Gustaba
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Lamb, Lean (or Mutton) | 750 | Grams |
| Lamb Fat | 250 | Grams |
| Cayenne | 2 | Teaspoons |
| Fennel Seed | 2 | Teaspoons |
| Ginger Powder | 1 | Teaspoons |
| Coriander Powder | 1 | Tablespoons |
| Kashmiri Garam Masala | 2 | Teaspoons |
| Yoghurt | 1/2 | Cup |
| Ghii | 2 | Tablespoons |
| Sugar | 1 | Teaspoons |
| Khoya | 1/2 | Cup |
| Milk | 1 | Cup |
| Pepper, Black | 2 | Teaspoons |
| Cardamoms | 4 | Numbers |
Directions
- 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 Aug 15, 2007
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