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

South Indian Delicacy - "Uttapam"

Hello readers, Today I am here to share you the process of famous south Indian delicacy "Uttapam". This is a type of dosa from South India. Tamil Nadu belives that serving food to people is like a kindness to the humanity. The classic breakfast of a Tamil resident consists of Idli ,Dosa or Uttapam mostly accompanied by a Sambar or curd during special occasions. Uttapam is also a type of dosa which is crunchier and crispier than a regular dosa. This is more like a pan cake with different toppings. Ingredients:- 1. Whole Black Gram ( urad dal)- 1/2 cup. 2. Perboiled Basmati Rice-1cup. 3. Fenugreek seeds (methi seeds)- 1/4cup. 4. Thick flattened Rice (Poha)- 2tbsp. 5. Salt-To taste. For Toppings:- 1. Ghee/Butter- 2tbsp. 2. Onion- 1medium(chopped). 3. Green and red bell pepper-1cup(chopped). 4. Tomato- 1small(deseeded & chopped). 5. Carrot- 2tbsp(grated). 6. Green chilies-2(chopped). 7. Coriander leaves-2 tbsp(chopped). 8. Curry leaves- 6-8(chopped). 9. ...

Rajasthani dessert - "Malai Ghewar"

image source Hello readers, Hope you all are safe? Today I'm going to share with you a Rajasthani sweet dish. 'Ghewar', this is a disc shaped sweet dish resembles with honey comb. This dish mainly made during 'Teej' and 'Raksha Bandhan' in the month of August. Today I'll share with you "Malai Ghewar" recipe. So let's start! Equipment: 1. Heavy bottom pan. 2. Cylindrical mould or container (without lid). Height should be at least 12 inch and diameter at least 5-6 inches. 3. Iron skewer. Ingredients: For Ghewar batter- 1 .Flour- 500 gm. 2. Ghee (clarified butter)- 150 gm. 3.Water- 1.5 litre. 4. Ice cube -3-4. 5. Food colour - 1/3 spoon (yellow colour). 6. Milk-1 cup. For friying ghewar- 1. Ghee ( clarified butter)- 1 kg For sugar syrup- 1. Sugar - 500 gm. 2. Water -250 ml. 3. A pinch of saffron. For Malai - 1. Milk -1 litre. 2. Sugar -50 gm. 3. Cardamom powder - 1 tsp. 4. Saffron - 1 gm. For decoration- 1. Dry fruits- 50 gm ( chopped). Prepar...

A traditional Bangladeshi "fish recipe" - Malai Koi (Creamy climbing perch)

image source Hello readers, Today, let's go out of India. Bangladesh is our neighbouring country, they also like to eat fish like us. I'm going to share a recipe called "Malai/Dudh Koi (মালাই/দুধ কই)" also known as "Jessore Koi", one famous recipe of Jessore from Bangladesh. Are you familiar with the name of this fish "Koi" ? It's called "climbing perch" in English, and the scientific name is Anabas testudineus. Here is a picture of Koi fish- image source : profishingvideos Ingredients: 1) Koi Fish (5-6 pc) big size. 2) Coconut Milk (Malai) 2-3 cups 3) Mustard oil - 100 ml 4) Green chilies - 3 to 4 Coconut Milk image source Please red " How to prepare Coconut Milk " Spices: 1) Onion-2 medium size 2) Garlic- 3 clove's for fry/1 tea spoon paste. 3) Cumin-2 tea spoon powder/1 tea spoon whole. 4) Bay leaves - 2 pc 5) Salt-To taste 6) Sugar-To taste 7) T...

Search This Blog