Goshtaba

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

Instructions

1. Combine the lamb, salt, pepper (about 1/2 teaspoon), ginger, cardamom, fennel, and cayenne in a food processor.
2. Process, stopping the machine and scraping down the sides if necessary, until the meat is very smooth.
3. Add about 1/4 cup of the yogurt and process until even smoother.
4. Bring a large pot of water to a boil and add salt.
5. Shape the meat into large balls, 1 1/2 inches or so in diameter, and add to the boiling water; adjust the heat so the mixture simmers and cook until the meatballs swell, about 15 minutes.
6. Put the butter in a large skillet or flameproof casserole with a lid over medium heat.
7. A minute later, add the curry powder and stir for 30 seconds.
8. Add the milk and remaining 1 1/4 cups yogurt, stir until smooth, and bring to a gentle simmer.
9. Add the meatballs, then cover and adjust the heat so the mixture simmers steadily.
10. Cook for another 15 minutes, then serve, garnished with the mint.