Goshtaba

1. 1

   Combine the lamb, salt, pepper (about 1/2 teaspoon), ginger, cardamom, fennel, and cayenne in a food processor.

2. 2

   Process, stopping the machine and scraping down the sides if necessary, until the meat is very smooth.

3. 3

   Add about 1/4 cup of the yogurt and process until even smoother.

4. 4

   Bring a large pot of water to a boil and add salt.

5. 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. 6

   Put the butter in a large skillet or flameproof casserole with a lid over medium heat.

7. 7

   A minute later, add the curry powder and stir for 30 seconds.

8. 8

   Add the milk and remaining 1 1/4 cups yogurt, stir until smooth, and bring to a gentle simmer.

9. 9

   Add the meatballs, then cover and adjust the heat so the mixture simmers steadily.

10. 10

    Cook for another 15 minutes, then serve, garnished with the mint.

* Per serving · 4 servings · Values may vary.