Aab Gosht

Aab Gosht

Kashmiri cuisine is unique in may ways as are the delicacies from most states in India. Wazwan is the term for a multi course Kashmiri feast comprising numerous dishes, both meat based and vegetarian. Aab Gosht is a mutton curry cooked with aromatic spices and milk. It is a flavorsome and robust dish, best enjoyed when served with rice.


  • 500 gm mutton pieces
  • 3 tsp powdered fennel (saunf)
  • 3 cloves garlic, chopped finely
  • ½ tsp dry ginger powder
  • 2¾ cups Verka Milk
  • ½ onion, thinly sliced
  • 3 green ‘elaichis’
  • ½ cup Verka Ghee
  • Salt and pepper to taste



  • Place the meat, fennel powder, garlic, ginger powder,2½ cups of water and some salt in a vessel. Cook on a slow fire till the mutton is quite tender.
  • Scoop out the mutton pieces and keep aside.
  • In a separate pan set up the milk to boil. Add slightly crushed elaichis, lower the heat and cook till the milk is reduced to half.
  • Heat ghee in a deep pan and fry the onions till crisp and brown.
  • Add the meat pieces and ‘bhuno’ well. Add the liquid (stock) that was kept separately.
  • Stir occcasionally while the meat simmers.
  • Add the fragrant milk to the pot and cook till the meat is tender. The gravy will not be too thick.
  • Sprinkle some freshly ground pepper and serve hot.


Note: This recipe can also be used to make a chicken preparation. Mace (javitri) can be added in the first step of cooking to given extra flavor.