Kashmiri Gustaba - Lamb koftas

• 750 gm: Lamb, lean (or mutton)
• 250 gm: Lamb fat
• 1 C: Milk
• 1/2 C: Yoghurt
• 1/2 C: Khoya
• 2 tbs: Ghee
• 2 tsp: Cayenne
• 2 tsp: Fennel seed
• 2 tsp: Kashmiri garam masala
• 2 tsp: Pepper (black)
• 1 tsp: Ginger powder
• 1 tsp: Coriander powder
• 1 tsp: Sugar
• 4 : Cardamoms

1. Chop the meat, fat, cayenne, fennel, ginger, coriander and 1 tsp. garam masala in a food processor. Keep chopping, adding a little yogurt and ghee, until the meat is a smooth paste.
2. Form into balls 1.5-2 inches in diameter.
3. Heat remaining ghee in a pan. Add sugar, khoya, yogurt, 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.