Translations:Kashmiri cuisine/160/en

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Court-bouillon

Much of Kashmiri cooking relies on a fragrant meat stock. The main skill of a wazwan lies in the preparation of this stock made of onions and shallots. Freshly shaped meatballs (rista and goshtabeh) are poached in this lamb stock flavoured with cinnamon and black cardamom, and simmered.

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