Ethnic meat products of Kashmiri wazwan: a review Sajad A. Rather, F.A. Masoodi, Rehana Akhter  Journal of Ethnic Foods  Volume 3, Issue 4, Pages 246-250 (December 2016) DOI: 10.1016/j.jef.2016.12.002 Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 1 Traditional method of wazwan preparation. Hours of cooking and days of planning go into the making and serving of a Kashmiri Wazwan. (A) Copper utensils used for preparation of wazwan named in Kashmiri Degs. (B) Wood preferably obtained from old fruit trees. (C) Simmering fires of wood used as a source of heat for cooking wazwan dishes. Journal of Ethnic Foods 2016 3, 246-250DOI: (10.1016/j.jef.2016.12.002) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 2 Kabab, a traditional meat product of wazwan, is made up of minced meat, eggs, along with spice blends that are added while mincing, and then wrapped around an iron rod (20–30 cm long) for cooking. Traditionally, kababs are cooked by charbroiling, but nowadays they are also prepared by grilling, roasting, or stewing. While cooking, the internal temperature should be 75±2°C, which can be achieved by charbroiling at 230±2°C for 3 minutes or oven roasting at 180±2°C for 12 minutes. More people prefer charbroiled kababs than those cooked by other methods because of they have better appearance (browning), flavor (smoked), juiciness, and texture. Journal of Ethnic Foods 2016 3, 246-250DOI: (10.1016/j.jef.2016.12.002) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 3 Tabak maaz a traditional meat product of wazwan made up of the rib portion of lamb/mutton meat. The key ingredients added while cooking are cardamom, fennel, dried ginger, and desi ghee. Bone pieces are removed from the cooked chunks and the meat pieces are shallow fried in desi ghee under low flame for a longer period to give the product a crispy texture. Journal of Ethnic Foods 2016 3, 246-250DOI: (10.1016/j.jef.2016.12.002) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 4 Aab gosh, a traditional meat product of wazwan, is a sacral area of the vertebral column of lamb/mutton prepared in milk. It is a mild dish of wazwan with tender and juicy meat cooked in milk without any hot spices. The spices and condiments used for its preparation include ginger, garlic paste, aniseed powder, green cardamom, and onions. Journal of Ethnic Foods 2016 3, 246-250DOI: (10.1016/j.jef.2016.12.002) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 5 Rogan josh is a red hot lamb/mutton meat product of wazwan. The word rogan josh means a dish cooked in oil under intense heat. It is a meat dish in which tender lamb is cooked with kashmiri spices. Its color is attributed to the extract from dried cockscomb flowers locally called mawual. Journal of Ethnic Foods 2016 3, 246-250DOI: (10.1016/j.jef.2016.12.002) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 6 Rista is a restructured meat product of wazwan. It consists of pounded meat balls shaped manually from the meat emulsion and cooked in gravy. It is made by continuous pounding of hot boned mutton along with mutton fat, salt, and spices using indigenous equipment. The gravy for rista is made from water, red chilli extract, hydrogenated vegetable oil, and a ground spice mixture and condiments. Journal of Ethnic Foods 2016 3, 246-250DOI: (10.1016/j.jef.2016.12.002) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 7 Nate-yakhni is a meat product of wazwan made from meat chunks approximately 5–6 cm in size and cooked in yakhni. It is prepared by precooking of meat chunks (nate), and then the chunks are added to the yakhni and boiled for further 30 minutes to obtain the finished product. Finally, it is sprinkled with dried mint powder and served hot. Journal of Ethnic Foods 2016 3, 246-250DOI: (10.1016/j.jef.2016.12.002) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 8 Goshtaba is a popular restructured meat product of wazwan. It is prepared from meat emulsion with added fat, salt, and spices and cooked in curd. It is made by continuous pounding of hot boned mutton along with mutton fat, salt, and spices using indigenous equipment. Goshtaba differs from rista mainly in flavor profile owing to the basic differences in the formulation of gravy, and goshtaba balls are larger than rista balls. Journal of Ethnic Foods 2016 3, 246-250DOI: (10.1016/j.jef.2016.12.002) Copyright © 2016 Korea Food Research Institute Terms and Conditions