- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Serving: 2 People
- Calories: 493 kcal
- Carbohydrate Content: 46.96 g
- Cholesterol Content: 256 mg
- Fat Content: 16.86 g
- Fiber Content: 11.2 g
- Protein Content: 43.22 g
- Saturated Fat Content: 7.806 g
- Serving Size: 1
- Sodium Content: 2506 mg
- Sugar Content: 20.14 g
- Trans Fat Content: 0 g
Kashmiri Gosht Yakhni Shorba
Gosht Yakhni Shorba is a made from mutton or lamb with the traditional Kashmiri style. It’s very rich in proteins and high-protein diet recipe. This soup is widely consumed in North India. Soups are always perfect for any weather you try. In winter, when your body required more warmness, this shorba is perfect for giving a shot. You can try different meat recipes which helps you keep warm and energized during winter. Kashmiri gosht yakhni shorba is easy to make. Rich, healthy and delicious Kashmiri style gosht yakhni shorba is must try and a good option as a starter in your meal. Here is the step by step recipe guide to make it in an authentic Kashmiri way.
Ingredients of Kashmiri Gosht Yakhni Shorba Recipe
- Minced meat - 2 Cups
- Ginger paste - 1 Tablespoon
- chopped coriander leaves - 1 Tablespoon
- Green chili - ½
- Egg yolk - 1
- Lemon juice - 1 Tablespoon
- Pepper powder - ¼ Teaspoon
- Salt - 1 Teaspoon
- Pepper - 1 Teaspoon
- Garlic ginger paste - 1 Tablespoon
- Whisked yogurt - 1 Cup
- Meat stock - 1 ½ Liter
- Tomato paste - 2 Tablespoons
How to Make Kashmiri Gosht Yakhni Shorba
Step 1: In a bowl, add minced meat, ginger paste, coriander leaves, green chilies, egg yolk, lemon juice, pepper powder, salt, garlic-ginger paste, yogurt, tomato paste, pepper, and salt and mix them well. Add required water to it and again mix them.
Step 2: Now, make small meatballs from this mixture and divide into small equal parts. Keep it aside.
Step 3: Now, to make the soup, in a pan, melt the butter.
Step 4: Then add garlic and ginger and sauté them.
Step 5: Remove the pan from the heat and add chili slices, yogurt.
Step 6: Stir it well and return the pan to the heat, then pour in the stock and bring it to the boil.
Step 7: Now, add lemon juice, salt and tomato juice to the soup and boil it.
Step 8: Love the heat and allow to simmer for 5-10 minutes.
Step 9: Now, add the small meatballs to the soup and again cook it for 5-10 minutes.
Step 10: Remove the pan from the heat and serve the hot Kashmiri shorba in a bowl.