Kashmiri cuisine, shaped by diverse rulers over the centuries, is a beautiful blend of Kashmiri Pandit and Muslim culinary traditions. Both communities have their own unique delicacies, resulting in a cuisine that caters to all. Due to the region's climatic conditions, hot and rich dishes are prevalent on lunch and dinner menus, providing warmth during the cold weather.
Kashmiri cuisine is known for its meat-intensive dishes, as non-vegetarian food provides the body with the necessary heat to survive the chilly conditions. Here are some of the best non-vegetarian items from the Kashmiri platter that you can enjoy.
1. Matschgand
For all the mutton lovers, this is the perfect dish to indulge in and enjoy. A combination of minced meatballs dunked in a hot red curry, Matschgand is a treat to the taste buds. You can pair it with rice or roti and relish the rich and heavenly flavours for lunch since it is a heavy curry. The meatballs are not round but cylindrical in shape and made with minced goat or sheep meat.
Taste: Spicy
Total time: 60 minutes
Prep time: 20 minutes
Calories per serving: 124.8
2. Aab Gosht
A creamy and delightful curry from Kashmiri cuisine, aab gosht is derived from the Punjabi word aab, meaning water, and the Urdu word gosht, meaning meat. The gravy is milk-based, and the tender mutton pieces are cooked in it with black pepper and cardamom. This curry is also a part of Iranian cuisine, wherein potatoes and several other vegetables are added to the preparation.
Taste: Creamy
Total time: 40 minutes
Prep time: 10 minutes
Calories per serving: 442
3. Rogan Josh
Another meat-based curry that is quite popular on the Kashmiri table is rogan josh. Widely available across the country, the preparation begins by browning the onions and tossing in some spices like black peppercorns and cumin seeds. While red chilli powder and ginger-garlic paste give it flavour, the addition of yoghurt makes it rich and balances it all well.
Taste: Salty
Total time: 45 minutes
Prep time: 10 minutes
Calories per serving: 125
4. Muji Gaad
Not just meat-based dishes, Kashmiri cuisine also has a few fish preparations that you would be pleased to try. This muji gaad is one of them. The rohu fish is salted and marinated well before being cooked. Then, a thin curry of tamarind paste, ginger, garlic, and garam masala is prepared. The fish is added to the curry along with roughly chopped radish as well as lotus stem, or nadru.
Taste: Salty
Total time: 25 minutes
Prep time: 5 minutes
Calories per serving: 58
5. Kokur Yakhni
For the uninitiated, yakhni is a yoghurt-based curry that can be made with either chicken or lamb. This kokur, or chicken yakhni, is filled with the flavours of cinnamon, cardamom, cloves, bay leaf, and dry mint. The white gravy is a rich and smooth preparation that works well with steamed plain rice as well as naan. Mint is used to garnish the gravy.
Taste: Salty
Total time: 40 minutes
Prep time: 15 minutes
Calories per serving: 911
6. Tabak Maaz
A Kashmiri-style lamb rib preparation, tabak maaz is a wonderful combination of steamed ribs that are brushed with salt and turmeric. Cooked in ghee, milk, and a host of spices, the ribs are juicy and delicious. They are an important part of the Kashmiri wazwan, too. Once steamed, the ribs are shallow-fried in ghee, which gives them a delicious flavour.
Taste: Salty
Total time: 2 hours and 15 minutes
Prep time: 15 minutes
Calories per serving: 259
7. Gushtaba
Gushtaba, for the unfamiliar, are minced meatballs covered in heaps of spicy and thick gravy. Made with loads of onions, tomatoes, and curd, the curry is spruced up with poppy seeds and ginger-garlic paste. Diced potatoes are thrown in the mix, and this rich and delicious meatball curry is best served with rice. The balls are a combination of minced mutton and lamb fat.
Taste: Spicy
Total time: 1 hour, 30 minutes
Prep time: 15 minutes
Calories per serving: 752
8. Rista
Very similar to gushtaba yet different, this is another meatball curry from the Kashmiri cuisine. The rista meatballs are generally smaller in size and not as velvety as gushtaba. The gravy also differs, being light and non-spicy. It is different from the latter as it is not made with a yoghurt-based curry that is white in colour but with a mild red gravy.
Taste: Salty
Total time: 60 minutes
Prep time: 15 minutes
Calories per serving: 2585
9. Dhaniwal Korma
A rich and creamy preparation made with loads of yoghurt, the most important ingredient in this korma is coriander. The mutton pieces are cooked in yoghurt with mild spices and topped with loads of coriander leaves, which lend a distinct freshness and taste to the curry. The addition of nut paste and saffron makes it rich and smooth in taste and texture, and it is best eaten with Kashmiri pulao.
Taste: Salty
Total time: 40 minutes
Prep time: 15 minutes
Calories per serving: 808
10. Kashmiri Lauz
Lauz is a Kashmiri starter or side dish which is inspired by Mughlai cooking. The tender mutton is made soft and juicy by cooking it with yoghurt. Spices like peppercorns and cardamom are added to it too. Marinated with all these, it is then cooked in ghee and onions. The garnish of cashews, egg yolks, and raisins is the best. The entire mutton mix is baked well and served with salad.
Taste: Creamy
Total time: 1 hour, 15 minutes
Prep time: 15 minutes
Calories per serving: 570