Aab-e-Gosht has two popular versions- Kashmiri and Iranian. Here I am presenting the Kashmiri version of this delicious recipe. Aab Gosht is basically lamb cooked in a milk curry. It is part of the 'Wazwan'. Wazwan in Kashmiri cuisine is a multi-course meal which can have upto thirty six courses, most of them being meat based.
Ingredients:
For the marination:
Mutton: 1 kg, (boneless meat)
Black pepper powder: 1/2 tbsp
Clove powder:1/2 tsp
Green cardamom powder: 1 tbsp
Black cardamom powder: 1/2 tbsp
Fennel powder: 4 tsp
Dry ginger powder: 1 tbsp
Garlic paste: 1 tbsp
Salt: 1 tsp
For the gravy:
Milk: 600 ml
Onion: 4 big, sliced
Mace: a piece
Black pepper powder: 1 tsp
Ghee 4 tbsp
Method:
1. Wash and pat dry the pieces. In a bowl mix together pepper, clove, fennel dry ginger and salt. Add the mutton pieces and marinate overnight.
2. Bring the mutton to room temperature and boil the meat along with 3 cups of water on high flame for 5 whistles and on slow flame for 15 minutes.
3. Heat oil in a kadai and and deep fry the sliced till they turn brown in color. When cool, grind along with the mace piece, to a fine paste. Keep aside. Heat milk and keep boiling till it is half its quantity.
4. In a deep bottomed pan, heat ghee, add the onion paste and fry for 3-4 minutes. Add the meat along with its broth. Cook on high flame for 5 minutes. Add the pepper powder. Check the seasoning and the consistency desired. Put off the fire.5. Transfer to a serving bowl and garnish with a few fried onions. Serve hot with naans and rotis.
Comments
Post a Comment