Goshtaba

• 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

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.

lamb shoulder, salt, ground ginger, ground cardamom, ground fennel, cayenne, yogurt, butter, curry, milk, mint

Taken from www.epicurious.com/recipes/food/views/goshtaba-386247 (may not work)