Name: Kashmiri Gustaba
Ingredients: 750 g Lamb, lean (or mutton); 250 g Lamb fat (less for the fatty lamb available in the U.S.A.); 2 ts Cayenne; 2 ts Fennel seed; 1 ts Ginger powder; 1 ts Coriander powder; 2 ts Kashmiri garam masala; 1/2 c Yoghurt; 2 tb Ghii; 1 ts Sugar; 1/2 c Khoya; 1 c Milk; 2 ts Pepper, black; 4 Cardamoms (??)

Thom Rainer did a study a number of years ago asking formerly unchurched people the open-ended question, “What factors led you to choose this church?” A lot of surveys had been done asking the unchurched what they would like in a church. But this study asked the formerly unchurched why they actually were now in a church. The results were surprising: 11 percent said worship style led them to their church, 25 percent said children’s/youth ministry, and 37 percent said they sensed God’s presence at their church. For 41 percent, someone from the church had witnessed to them, and 49 percent mentioned friendliness as the reason for choosing their church. Can you guess the top two responses? Doctrine and preaching – 88 percent said the doctrine led them to their church, and 90 percent said the preaching led them there, in particular, a pastor who preached with certitude and conviction… When it comes to reaching outsiders, bold, deep, biblical preaching is not the problem. It’s part of the solution.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Kashmiri		1	Servings

INGREDIENTS

750	g	Lamb, lean (or mutton)
250	g	Lamb fat (less for the fatty lamb available in the U.S.A.)
2	ts	Cayenne
2	ts	Fennel seed
1	ts	Ginger powder
1	ts	Coriander powder
2	ts	Kashmiri garam masala
1/2	c	Yoghurt
2	tb	Ghii
1	ts	Sugar
1/2	c	Khoya
1	c	Milk
2	ts	Pepper, black
4		Cardamoms (??)

INSTRUCTIONS

(from the Kashmiri book in India)
Chop the meat, fat, cayenne, fennel, ginger, coriander, and 1 tsp. garam
masala with a food processor. Keep chopping, adding a little yoghurt and
ghii, until the meat is a smooth paste. Form into balls 1.5-2 inches in
diameter.
Heat remaining ghii in a pan. Add sugar, khoya, yoghurt, 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.
Posted to CHILE-HEADS DIGEST V3 #191
From: Brent Thompson <brent@hplbct.hpl.hp.com>
Date: Thu, 19 Dec 1996 19:24:22 -0800

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“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”