Skip to main content

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

 


image credit

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

Punjabi Delicacy-'Pindi Chana'

    Dear Friends,      Today, I am here to share with you a famous Punjabi delicacy Pindi Chana. It is believed that this dish was originated from Rawalpindi. The present-day this place is in Pakistan. One unconfirmed story related to his dish is said, Anuj Wadhwa, the grandson of 'Kasturi Lal Wadhwa'; says that his grandfather was about 20yrs old when he ran away from Pakistan during partition. The young man (Kasturi Lal Wadhwa)who had in Rawalpindi tried his hand at routine jobs. He decided to turn to his interest in food for sustenance and income. Kasturi Lal started sitting up a cart on the India Gate lawns and had starting sold 'Pindi Chana' with 'kulcha'. Now, this delicacy became famous in India and still a Wadhwa generation running Pindi restaurant.   Ingredients:- White chickpeas- 550g. Tea bag-1(Taj tea-bag). Bay leaves-2nos. Onion- 2(finely chopped). Ginger-2inch(finely chopped). Green chilis- 3-4(slit). Tomato-2chopped. Turmeric powder-1tsp...

Muri Ghanto- Fish head Pulao

  Dear Friends,     Today I am here to share a heavenly tasty fish delicacy, 'Murighanta.' This dish is usually made with the fish head, but sometimes many used fishtail too. I always use fish head because, in fishtail, there are thin bones that bother me while eating.      It is believed that this dish appears from Spanish paella. Many believed that the dish originated during the ports of Kalingapatnam. The authentic Muri Ghanto, maximum eaten in Bengal and Assam, till date. This dish is made by smashing the head, which is cooked with local rice variety. And it is a common breakfast dish in the central parts of Odisha and Bengal. So, let's start making 'Muri ghanta.' Ingredients:- Katla Fish Head- 1 medium size(can use rohu fish head). *Gobindo bhog* Rice (follow my previous https://hive.blog/hive-148441/@sunitahive/ilish-polau-a-traditional-bengali-fish-recipe ilish pulao post to know about this rice)- 1cup. Potatoes- 2 medium(diced). Onion- 1me...

Gutti Venkaya Kura (Stuffed Eggplant Curry)

  Dear Friends,     Today I come here to share a famous delicacy of Andhra Pradesh, Stuffed Brinjal. Before that would like to share with you the benefits of eggplant(brinjal). Friends, you know eggplant is a great source of vitamins(C, K, B6), thiamine, niacin, magnesium, manganese, phosphorus, copper, fiber, folic acid, potassium, and minerals. Eggplants help to improve our gastrointestinal health. Eggplants improve our heart health because it contains fiber; which reduces the amount of cholesterol in our body. The presence of antioxidants(manganese) in eggplant helps to prevent cancer. Eggplants help to reduced osteoporosis, tougher bones, and even increased bone density. Friends, we all know that deficit of iron causes anemia. Consuming foods like eggplant that are high in iron can help resist health conditions like anemia. Eggplants are rich in natural chemicals called phytonutrients that help us improve mental health by delivering more blood to the brain. I hop...