Goshtaba

Name: Goshtaba
Yield: makes 4 servings, more as part of a larger meal
Ingredients: 1 1/2 pounds boneless lamb shoulder; Salt and black pepper to taste; 2 teaspoons ground ginger; 1 tablespoon ground cardamom; 1 teaspoon ground fennel or anise; Pinch of cayenne; 1 1/2 cups yogurt; 2 tablespoons butter; 1 tablespoon Fragrant Curry Powder (page 593), Garam Masala (page 594), or any mild good-quality curry powder; 2 cups whole milk; Chopped fresh mint leaves for garnish

December 14, 2011

There is a whole class of Kashmiri, Pakistani, and northern Indian meatballs that have the reputation of being extremely difficult to make, because the meat must be minced and pounded repeatedly until very, very smooth. But guess what? The food processor is so efficient at this that the meatballs are now practically fast food. Typically quite large, meaning one or two per person is plenty. Serve with any rice dish, or Paratha (page 559). Haaq (page 487) is another typical dish from Kashmir that would go well here.

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