Here is a dark lamb curry, cooked in a Kashmiri style. Yesmien has a kettle of hot water ready as she cooks it, and keeps adding small splashes to her spices and seasonings as they brown. This prevents them from burning and helps her to create a wonderfully burnished sauce. Again, as the lamb pieces contain bones, get your butcher to chop them for you. As accompaniments, serve a dal, such as a red lentil and chana dal and any vegetable dish, such as potato and spinach curry. Serve with rice or flatbreads.

Succulent, aromatic braised lamb dish from Kashmir. Lamb is slow cooked in a yogurt based sauce flavored with fennel, dry ginger powder, cloves and black cardamom. This Indian dish gets its fiery red color from Kashmiri chilies.

Kashmiri Phirun tastes creamy and luscious with whole rice in it.

Gushtaba is a dish of Kashmiri meatballs cooked in a creamy, tangy, almost soupy, yoghurt gravy; the grand, last dish served at a Wazwan.

We went for our family dinner few weeks ago and had a North Indian meal consisting naan with chicken and fish dishes. Since then my son had requested me to prepare the Kashmiri Naan. This naan is similar to regular ones except dry fruit mix is added to the dough. Though we have tasted other with butter and garlic but this is our top most favorite. I didn't bake but cook them using flat pan on stove top. It turns out wonderful and tasted almost the same as the restaurant ones. KASHMIRI NAAN Yield 4 Naan 2 1/2 cups all purpose flour 1/2 c plus 1 T warm water 1 tsp salt 1 tsp active dry yeast 2 T melted butter 1/4 C yogurt 1 tsp sugar 4 heaped T dry fruit /nut extra butter to apply on top METHOD * In a small bowl, combine water, sugar and yeast. Let sit for 10 minutes until frothy. * Place flour, melted butter, yeast mixture, yogurt and salt in a mixing bowl. Mix well to form a soft dough. * Transfer dough onto floured board and knead for 10 minutes until elastic. * Place dough in an oiled and covered bowl for 2 hours. * Gently punch the dough to release air. Transfer onto floured board. Divide dough into 4 ball. * Roll out dough then place 1 heaped tablespoon filling, shape dough into a ball then roll out into tear shaped bread. * Fry each naan without oil using heated flat pan until bubbles appear, flip and cook the other side until brown spots appear. Remove from heat and apply butter if you like. * Repeat with the rest of the dough. Serve hot. Linking to Yeastspotting 1-28-11

Das Rezept vom Mangold-Gemüse passt sehr gut als Beilage oder auch als vegane Hauptspeise.

Salmon Sliders with Chilli Mayonnaise are fun and exciting as party snacks, enjoyable to both the young and old alike.

Just like its picturesque beauty, the food in Kashmir is heavenly. Here are our 15 best Kashmiri recipes that you can prepare at home as well.

This Classic Spanish Fish Soup is packed with authentic flavors, it´s easy to make and done in just 30 minutes. Easy gluten-free recipe.

These griddled lamb chops are fantastic served with a zingy mint chutney and watermelon salad to cut through the meaty richness. This recipe comes from London's Soho restaurant, Gunpowder

Kashmiri naan with glazed cherries, almonds, cashews as main ingredients stuffed inside the basic naan bread. Step by step photos recipe.

This Kashmiri dish of mutton meatballs with a yogurt gravy is often eaten as part of a wazwan, a multi-course Kashmiri banquet. Ghushtaba are often served as the grand finale to the whole banquet, which can feature several dozen different dishes

Anjum Anand’s Tandoori-style chicken recipe is incredibly easy to make and even easier to devour. The only trick is to ensure you marinate the chicken for a few hours at the very least. This flavoursome recipe is great for barbecues.

Indian restaurant masala chilli chicken may not be a classic dish on the menu of every Indian restaurant out there but it should be.

Instead of beans, this chilli has little nuggets of squash peppered through it – a welcome pop of sweetness for the rich, almost gamey, quality of lamb