Kashmiri Gustaba

Description
The recipe originally came from a Kashmiri cookbook that Brent came across while living in India.

Ingredients
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

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.