Kashmiri Special Mutton Recipe - Aab Gosht (Lamb cooked in milk)

 

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Hello readers,

       Today I'm going to share another savory recipe for mutton lovers."Aab Gosht" is one of the most popular dishes in Kashmir food and culture. The Mutton is cooked in milk and spices. Succulent meat that tears right from the bone. Once you have tasted this, you will forget all other Mutton dishes. So let's start!

Ingredients:-

1. Mutton/Lamb- 1 kg.(1/2 kg boneless & 1/2 kg with bone).

2. Full cream Milk- 2 litre.

3. Muslin cloth- 1"×1" size.

Whole spices:-

1. Whole cinnamon-2( 1inch stick).

2. Black cardamom-2( whole).

3. Green cardamom- 4(whole).

4. Fennel seeds-1/2 tbsp.

5. Black pepper corns- 4-5(whole).

6. Garlic-3(cloves).

7. Salt-1 tsp.

8. Cloves- 5-6(whole).

9. Caraway seeds- 1 tsp(whole).

For Gravy:-

1. Onion- 6 medium ( finely sliced).

2. Garlic paste- 2 tsp.

3. Ginger Powder- 2 tsp.(can use ginger paste also).

4. Green chill paste- 2 tsp.

5. Black pepper Powder- 2 tsp.

6. Fennel powder- 1/2 tbsp.

7. Salt- To taste.

8. Clarified Butter-2 tbsp.

9. Saffron- few strings.

For Milk:-

1. Cardamom powder-2tsp.

2. Cinnamon Stick- 4(1 inch).

For Garnishing:-

1. Fried brown onion- handful

2. Almonds-  10-12 (Blanched & peeled).

3. Raisins- handful

4. Pineapple- 4-5 chunks(optional).

Preparation Method:-

Step 1- Take a saucepan add milk along with cardamom powder, cinnamon sticks and boil till milk remains half (1 litre), set aside.

Step 2- Take muslin cloth and add all whole spices & salt(1 tsp) tied the cloth with thread tightly to make a spice pouch. 

Step 3- Take a heavy bottom pan add 500ml water, when water will start boiling add Mutton pieces and spice pouch into it, cook until mutton became 80% tender.

Step 4- Once meat became 80% tender take out them from pan, take out spice pouch and reserve the stock.

Step 5- Take a vessel add ghee into it now Fry onion slices till brown, take out and set aside handful fried onions and make paste with remaining brown onions.

Step 6- Now add Mutton pieces in the same ghee and add garlic paste, ginger powder, green chili paste,black pepper powder, fennel powder, brown onion paste, salt and mix all ingredients well & cook for 10 minutes by adding reserve stock.

Step 7- Now add milk into it and again have to cook for 20-25 minutes on simmering.

Step 8-  Once Mutton cooked well add ghee and saffron strings and again cook for 10 minutes. Turn off flame.

Step 9- Garnish with fried onions, blanched & peeled almonds, raisins and pineapple (if using). Serve hot with Rice.

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N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/