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.

Ingredients:

• 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

Method:

• 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.