This is a slow-cooked Kashmiri delicacy made using pounded meat, spices and saffron Ingredients 2 kg boneless lamb meat (from the leg of lamb) 3 egg whites 237 ml fat 237 ml mustard oil 948 ml ...

Dishes are served in large copper plates (called tramies) with rice; the meal follows a certain sequence with goshtaba being the last to be served. Goa’s has so many eateries that it would take ...