By Jasmine Kaur
What if you can’t travel all the way to Kashmir, you can always get the meaty delights at home. These delicious Kashmiri recipes are a must-try.
A delectable fish curry, dunked in a pool of tamarind paste, ginger, garlic and garam masala, it is a flavourful gravy to pair with rice.
When having Gushtaba, please be ready to indulge in spicy minced meatballs dipped in a curry made of onion, tomato and yoghurt. Dig in and enjoy.
Tender mutton pieces marinated in peppercorn, cardamom and yoghurt, the meaty Lauz is cooked in ghee and loads of spices and is a great Kashmiri starter.
Made with minced sheep or goat meat, the meatballs have a cylindrical shape instead of a circular one and are cooked in a red hot curry.
All the chicken lovers, your wait is over. Kashmiri yakhni is the creamiest yoghurt curry you would have had in a long time. Add to that some chicken pieces and enjoy.
The two most important ingredients of this korma are yoghurt and coriander. Flavoured with nut paste and saffron, the mutton is tender and yummy.
Toss the lamb ribs in salt and turmeric and shallow-fry them in ghee with a few spices. This yummy meaty appetizer is a must-have.
Made in a milk-based gravy, the dish comes from two different words, aab meaning water in Punjabi and gosht, meaning meat in Urdu.
Smaller in size than gushtaba, meatballs of rista are dunked in a non-spicy and mild curry. The balls are paired with steamed rice or roti.
Onions, red chilli powder and ginger-garlic paste are paired together in a curry and mutton pieces are dunked in it. Make it rich with yoghurt.