Aab Gosht
Mutton simmered gently in milk with whole spices until the gravy turns pale and creamy, a mild, aromatic dish from the Kashmiri Muslim repertoire.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 350 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 24 g
- carbs
- 5 g
- fibre
- 0 g
- protein
- 27 g
- calories
- 350 kcal
Instructions
- 1
Heat ghee (clarified butter) in a heavy pot. Add the cardamom, cinnamon and bay leaf.
- 2
Add the mutton pieces. Fry them lightly on medium heat for a few minutes.
- 3
Pour in the milk. Add just enough water to cover the mutton.
- 4
Add the fennel powder, dry ginger powder and salt.
- 5
Bring the liquid to a gentle boil. Turn the heat down to a low simmer.
- 6
Cover and cook for 45-50 minutes, stirring occasionally. Stop when the mutton is tender and the gravy is thick and pale creamy.
- 7
Simmer uncovered for a few more minutes if the gravy needs to thicken further.
- 8
Serve hot with rice.
Chef's tips
Keep the heat low so the milk does not split. Stir occasionally so the milk does not stick to the bottom.
Ingredient substitutions
- whole milk → a mix of milk and thin cream for extra richness
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently on low flame, stirring often.
Common mistakes to avoid
- •Cooking on high heat, which can cause the milk to split.
Serving suggestions
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