Shab Deg with chunks.Shab Deg with Meatballs.Rogan joshYakhein.Gogjee Ta Maaz (Mutton with Turnips).Qaliya, a mutton delicacy in which all flavours are included, excluding red chilly powder.
Shab Deg: dish cooked with turnip and meat/duck/chicken/beef and balls of ground meat, left to simmer overnight.
Dani, marrow-bone in gravy.
Matschgand, lamb meatballs in a gravy tempered with red chillies. A lot of emphasis is put on the shape of the meat (oblong and not round) and the colour of the gravy.
Methi matsch, muttonballs with fenugreek leaves that have been boiled, crushed or liquidised into a paste.
Matsch ta tser, lamb fingers with apricot. The dish looks beautiful when laid on the table as the apricots remain yellow and the minced meat red making it very colourful.
Olav bokhara barith matsch, minced meat balls stuffed with plums.
Mith ta golemach, minced meat balls with fenugreek.
Matsch ta phul gupi, minced lamb fingers with cauliflower.
Matsch ta olav, lamb fingers cooked with potatoes.
Tser kofta, minced mutton balls with an apricot inside.
Nadir ta maaz, lotus stems and mutton.
Nadir, oluv ta maaz, lotus stems, potatoes and mutton cooked on low heat and gravy thickened with garam masala and caraway seeds.
Maaz vangun, aubergine with meat.
Kokur aloobukhar korma, chicken cooked with dried plums with Kashmiri ingredients.
Palak ta kokur, spinach with country chicken.
Gand ta kokur, chicken and onion curry.
Kokur ta torreil, chicken with snake gourd.
Bam chunth ta maaz, quince with lamb.
Gogjee-aare ta maaz, sundried Turnips with Lamb.
Gaazar ta maaz, carrots and mutton.
Bote-tser maaz, lamb and dried apricots.
Haand ta kokur, dandelion greens and chicken.
Haand ta maaz, dry dandelion and meat curry. Old age Kashmiri recipe for lactating mothers.
Haakh maaz, Kashmiri saag cooked with mutton.
Woste haakh ta maaz, green/red leaves with lamb.
Monje ta maaz, Kashmiri style knol khol and mutton. Kashmiris don't only eat knol khol, its leaves are mandatory.
Gole al syun, pumpkin cooked with lamb.
Torreil ta maaz, ridged gourd with mutton.
Monje qaliya, kohlrabi with mutton.
Rogan josh, a lamb based dish, cooked in a gravy seasoned with liberal amounts of Kashmiri chillies (in the form of a dry powder), ginger (also powdered), garlic, onions or asafoetida, gravy is mainly Kashmiri spices and mustard oil based. The Persian and central Asian influence is evident in the large quantities of saffron, and asafoetida, favourite Persian flavourings, and the Mughals cultivated these plants in the subcontinent to provide their cooks with a ready supply. Kashmiri Muslims use praan (a type of shallot), plus garlic and cockscomb flower for colouring. Columnist Vir Sanghvi has nominated it as world's most famous Indian curry.
Kokur roghan josh, fried chicken cooked in cock's comb flower gravy with Kashmiri condiments.
Hindi roghan josh, Roghan Josh with tamarind.
Vunth roghan josh, for the past two decades, camel meat is sold on the occasion of Eid-ul-Azha in keeping with the tradition of Muhammad who mostly used to sacrifice camels on holy occasions.
Pachi roghan josh, trotter in red gravy.
Yakhean, a yoghurt-based mutton gravy without turmeric or chilli powder. The dish is primarily flavoured with bay leaves, cloves and cardamom seeds. This is a mild, subtle dish eaten with rice often accompanied with a more spicy side dish. Yakhean came to be known in Kashmir during Akbar's rule. Yoghurt-based meat curries were part of Persian cuisine, and the emperor introduced this style of cooking to his new state when he annexed it in 1586.
Kokur yakhean, succulent pieces of chicken cooked in curd flavoured in Kashmiri herbs.
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