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Kashmiri Gustaba

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

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.

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