Tender meat balls cooked in a delightful yakhni kind of yoghurt gravy, this is a Kashmiri classic . Kashmiri Muslims call it the “dish of kings” and hence the legend says that no one ever refuses to eat this dish there. It is believed to be an insult to the host of you do so. It is also the penultimate dish served during Wazwan feast during local functions and ceremonies.
Some of you might know that I have spent a few days as a kid in Kashmir and it’s all happy memories filled with food and exotic breathtaking views. All this talk about Kashmir files led me to go back and make some Kashmiri food at home and this is why I am writing about it here .
Again I have made two subtle changes - I have used chicken as my choice of meat instead of red meat and I haven’t used dried mint cause none of the nearby stores had that available.
I have otherwise kept the recipe simple and true to its roots. You would find the use of dried ginger , fresh fennel powder, cardamom powder etc in the recipe .
This is a mild sauce and won’t suit the palates of someone always wanting to eat hot food, it’s a great recipe though, hope you would like it .
Do try the recipe, and let me know in the comments below.