Put the lamb
into a bowl with ginger, chilies, coriander, chili powder and 1 teaspoon
each of the garam masala and salt, adding 1 tablespoon of the yoghurt to
moisten the spices and help distribute them evenly.
A teaspoon or
so of the ghee can also be added if the lamb is very lean.
Mix well and
form into small oval shapes.
Heat ghee in
a heavy saucepan, add the dried milk, sugar, remaining yoghurt, garam
masala and salt.
Fry in the
ghee, then add half cup hot water.
Bring to the
boil and add the koftas.
covered until no liquid remains.
over, add half cup more hot water and the pepper, cover and simmer until
liquid is absorbed once more.
dish with cardamom and serve with Indian breads or rice.
adding cardamom so its fragrance will not dissipate.