Aab Gosht
"Milk meat" — lamb pieces slow-cooked in a thin, ivory-white gravy of whole milk and whole spices (cardamom, cloves, cinnamon, fennel) until the milk reduces into a silky, lightly coats the meat. One of the most restrained and refined Wazwan preparations, with no onion, garlic, or chilli, relying on the natural sweetness of the lamb and the perfume of the spices. The subtlety of aab gosht is its distinguishing quality.
Cuisines
Kashmiri
Best for
Lunch
Dinner
Build a full meal around Aab Gosht
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 120 min
Total: 135 min
2-3 servings
Ingredients
|
500 grams | Mutton , bone-in |
|
1 cup | Yogurt |
|
2 cups | Water |
|
1 tablespoon | Ghee |
|
1 teaspoon | Ginger powder |
|
1 teaspoon | Fennel , powder |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Cardamom Pod |
|
2 sticks | Cinnamon |
|
1 teaspoon | Salt |
|
1 pinch | Saffron , strands |
|
1 teaspoon | Garam masala |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 In a large pot, heat ghee over medium heat.
- 2 Add cumin seeds, cardamom pods, cinnamon sticks, and cloves. Sauté until aromatic.
- 3 Add the mutton pieces and sear until browned on all sides.
- 4 In a bowl, whisk the yogurt with ginger powder, fennel powder, and salt.
- 5 Add the yogurt mixture to the pot, stirring well to coat the mutton.
- 6 Pour in the water and bring to a boil.
- 7 Reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours or until the mutton is tender.
- 8 Add saffron and garam masala, stirring gently.
- 9 Simmer for another 5 minutes to allow the flavors to meld.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can marinate the mutton in yogurt and spices overnight.