Ingredients:
• 500 gms Lamb
• 150 gms Lamb fat
• 1 tsp Fennel seeds
• 1 tsp Cayenne
• 1 tsp Sugar
• 1/2 Cup khoya
• 1/2 Cup curd
• 1 Cup milk
• 2 tbsps Ghee
• 1 tsp Kashmiri garam masala
• 1 tsp Pepper
• 1/2 tsp Ginger powder
• 2 tbsps Oil
• Salt to taste

How to make Gustaba:
•Mix lamb, fat, fennel seeds, ginger and garam masala properly.
•Chop the mixture properly
•Add curd and ghee while chopping
•Once it turns smooth, make balls from this mixture.
•Heat the oil and put garam masala, sugar, khoya, curd and milk.
•Add mutton balls and cook it till it turns tender.
•Gustaba is ready.

Ingredients:
• 1/2 kg Small Potatoes
• A pinch of Asfoetida
• 1/2 tsp Turmeric Powder
• 1 tsp Chilli powder
• 1 Medium size onion (grated)
• 2 cup Fine Curd
• 4-5 Bay Leaves
• 1 tsp Ginger garlic paste
• 4 tbsp Ghee or oil
• 1/2 cup Milk
• Salt to taste

For Masala:
• 2 Cardamoms
• 7-8 Black Peppers
• 1 tbsp Coriander Seeds
• 1/4 tsp Caraway Seeds
• 4-5 Cloves
• 1 Small piece of Cinnamon

How to make Dum Aloo:
•Make a fine powder by blending together the ingredients of the masala in a blender. Keep it aside.
•Remove the peel from potatoes and prick them.
•Take oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside.
•Add grated onion, asafoetida, bay leaves and ginger-garlic paste to the remaining oil.
•Fry the mixture till the paste turns reddish brown.
•Add the masala prepared and heat for about 2 to 3 minutes.
•Add turmeric, chilli powder and salt.
•Fry again for about a minute.
•Now pour the milk to make gravy followed by adding fine curd.
•Keep stirring continuously, add water if the gravy appears too thick. •Now add pricked potatoes to this gravy and cook in a pressure cooker. Remove from the flame after 4 to 5 minutes just before the first whistle.
•Garnish it with fresh coriander leaves.
•Dum Aloo is ready to serve.

You forgot the most common thing in Kashmir - the Kashmiri Pink color tea, known as 'Kahwah', generally taken during the noon.
I never liked it though (Lol), but I thought I could share it here.







Preparation

Noon chai is traditionally made from special tea leaves, milk, salt, pistachios, almonds, cardamom, and cinnamon and cooked in a samavar.A pinch of baking soda is added to help give it more of a pronounced pink color. A recent variant preparation of this tea also includes sugar but it is not traditionally consumed in Kashmir.

yo soy vaishno ...

Yo también :happy:

then why lamb :D:

Lol eh ta non-vegs lyi h.... :he:

oh asha asha
hun patta lag gya  :happy: