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

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- 1 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 (500ml), 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.

image credit

Comments

Last week's top

Hong Kong Chicken Pan- fried noodles

image credit Hello readers, Today I will share with you the noodle recipe originated from chaozhou or sanghai, besically the dish is dry pan-fried noodles, cooked noodles are fried in a pan, they slowly turn golden and crispy on low flame but the interior of the noodles is still moist. So let's start making "Hong Kong Chicken pan fried noodles". Ingredients:- 1. Hong Kong noodle (vermicelli type)- 300g. 2. Chicken breast- 300g( 1/8inch thick slices). 3. Small shrimp-100g(small). 4. Carrot- 100g( match sticks size slices). 5. Dried Shiitake mushrooms- 30g( rehydrate &cut into halves). 6. Broccoli Florets- 150g. 7. Vegetable oil-7 tbsp. 8. Garlic- 3 cloves (cut into 1/16 inch thick slices). 9. Ginger- 1 inch(cut into 1/16 inch thick slices) 10. Scallion- 1 medium (cut into very thin slices). 11. Cilantro- 5 springs. For Chicken marination:- 1. Sea salt- 1/2 tsp. 2. Cornstarch- 1-1/2 tsp. 3. Shaoxing Cooking Wine/ Rice wine- 1-1/2 tbsp. For gravy:- 1. ...

Royal Mughlai Cuisine- "Nalli Nihari"

Hello readers, Today I will share you an another Mughlai cuisine "Nalli Nihari". Before starting the process, let me tell you the story behind the dish.' Nihari was developed in old Delhi, India, during the reign of Mughal Emperor 'Jahangir'. The word 'Nihari' originated from the Arabic word "Nihar" which means "Morning". The origin of Nihar dates back 17th-18th century. It was originally eaten by 'Muslim Nawabs' (Noble men)in the Mughal Empire as a breakfast item after their morning prayers (Fajr). Authentically Nihari is cooked in a vessel that is buried underground while it cooks overnight, which helps the dish with very tender morsels of meat, infused with the flavourful bone marrow. So let's start making " Nalli Nihari". Ingredients:- To make Nihari Masala(spice) 1. Cumin seeds-2 tbsp. 2. Fennel seeds- 2 tbsp. 3. Dry red chilies- 6-8(whole). 4. Cloves- 1 tbsp. 5. Green cardamom- 4 pods. 6. Black cardam...

Yakhni Pulao

Dear Friends, I hope you all are doing good. Today I am here to share with you a famous Persian delicacy, 'Yakhni Pulao.' In India, this dish is made in a different style by different cultural people. The word 'yakhni' is a Persian word that means 'stock of broth.' An intriguing story behind the dish has traced, the creations of Y akhni Pulao is that when an unidentified Afghan king once attended the soldier's barracks and found the army staff under-nourished, he commanded the chef to prepare a vegetarian replacement for biryani; which gave equivalent nutrition in the right symmetry, and thus the Yakhni Pulao was created. So, let's start making Mutton Yakhni Pulao. Ingredients:- Basmati Rice- 2cups. Saffron- A pinch ¼ cup of warm milk. For Mutton Yakhni Stock (Bouquet Garni):- Cumin seeds-1/2 tbsp. Dry ginger powder-1tsp. Fennel seeds-1/2tsp. Dried rose petals-3/4tbsp. Onion-1(cut into pieces). Garlic-6-8 cloves. Star Anise-1no. Green cardamom-4pods....

Search This Blog