Aab Gosht Recipe ( Doud Ras )| Wazwan Style Mutton Aab Gosht | Mutton Cooked in Milk

 Today, I'm going to guide you on how to make a special dish right at home – Aab Gosht. Aab Gosht, a dish loved by many for its rich flavour of mutton and milk, is a gem in Kashmiri cuisine. Though not often prepared at home, this recipe will help you recreate the authentic Wazwan taste right in your kitchen. Follow these steps, and I'm sure you'll love the result, capturing that unique Wazwan flavour.

What is  Kashmiri Aab Gosht ?

Kashmiri Aab Gosht is a traditional dish from the Kashmiri cuisine, specifically part of the elaborate multi-course feast known as Wazwan. Aab Gosht translates to "meat cooked in water," and the dish is characterized by the unique preparation method involving the use of milk.

  In this dish, mutton (goat or lamb meat) is first boiled until it's partially cooked. The meat is then separated from the stock, washed, and returned to the cooking pot. Spices such as fennel seed powder, ginger powder, green cardamom, and cloves are added along with clarified butter (ghee) to enhance the flavour.

  What sets Kashmiri Aab Gosht apart is the incorporation of milk powder. Aab Gosht is distinctively finished by mixing milk powder with warm water to create a smooth and lump-free mixture. This milk mixture is then added to the cooking meat, creating a rich and creamy curry.

 The dish is known for its delicate balance of spices, the tenderness of the meat, and the creamy texture brought about by the milk powder. Kashmiri Aab Gosht is often served as part of the Wazwan feast during special occasions and celebrations in Kashmir.

Ingredients:

- Mutton: 1 kg

- Milk powder: 500 gm

- Mustard oil

- Ginger paste: 1 tsp

- Salt: to taste

- Fennel seed powder: 2 tsp

- Ginger powder: 1/4 tsp

- Green cardamom: 8 to 10

- Cloves: 4 to 5

- Clarified butter (ghee): 2 tbsp

- 2 onions (fried onion paste)

 

How To Make Kashmiri Wazwan style Aab Gosht :

Step-By-Step Guide:

Step 1:Prepare the Meat:

1. Start by washing the meat thoroughly with water. Cover it and bring it to a boil.

2. Once it starts boiling, you'll notice scum rising to the top. Use a big spoon to remove all the scum that surfaces.

3. After that, add 1 teaspoon of ginger paste and salt according to your taste. Avoid adding any additional spices at this point.

4. Close the lid and cook it in a pressure cooker until it's about 70% done. This typically takes around three whistles.

5. The cooking time may vary, and the freshness of the meat will affect the cooking duration. The fresher the meat, the quicker it will cook.

  

Step 2:Prepare Onion Paste:

1. Heat mustard oil in a pan until it starts to smoke.

2. Add 1-2 onions to the hot oil for frying. If you have shallots, you can use them instead, as they are commonly used in Kashmiri Wazwan cuisine.

3. Fry the onions until they are lightly browned. It's important not to make them golden brown; a slight browning will give them a good shallot-like flavour. We want to avoid a completely white appearance.

4. After frying, transfer the onions to a mixer and add 1 teaspoon of ghee.

5. Use a mixer grinder to blend the mixture into a paste. The goal is to achieve a texture similar to that of white shallots. Be cautious not to over-fry the onions, as this can affect the final consistency of the paste.

6. Set the paste aside for later use.

Step 3:Check and Refine Meat:

1.Now, let's open the lid of the pressure cooker and check if the meat is 70% cooked. If it is, separate the mutton stock from the meat and set it aside.

2. Next, wash the meat and once washed, place it back into the pressure cooker. Add the same mutton stock in which it was initially cooked.

Step 4:Add Spices:

1. Add the spices - 2 teaspoons of fennel seed powder, 1/4 teaspoon of ginger powder, 8 to 10 green cardamom pods, 4 to 5 cloves, and 2 tablespoons of clarified butter (ghee).

 2. No need to add black cardamom or cinnamon stick; just add the ghee, 2 generous tablespoons, and mix well. Cover it with the lid and cook until it starts to boil.

 3. Continue boiling until the curry reduces, but before that, add the fried onion paste that we prepared earlier. After adding the paste, cover it again with the lid and cook until the curry reduces, and the mutton becomes soft throughout. Check if the meat is now 100% soft.

Step 5:Prepare Milk Powder Mixture:

1.Take a bowl and add 500 grams of milk powder to it. We are adding hot water to it; use hot water because we don't want any lumps in it. You need to whisk it well to make sure it blends perfectly. Keep whisking continuously to avoid any lumps or uneven texture. Don't add too much water, but also avoid making it too thick. Keep mixing until there are no lumps.

2.After that, pass it through a sieve to ensure that any remaining lumps or unmixed milk powder are removed. We do this to make sure that when it goes into the meat curry, it doesn't affect the taste. Even after thorough mixing, you might notice a bit of residue from the milk powder; you can discard that.

3.Bring it to a boil. In traditional Kashmiri cuisine (Wazwan), the milk is typically boiled separately, and the meat is prepared separately. Once it comes to a boil, keep stirring to prevent it from sticking to the bottom.

Step 6:Combine Milk Mixture with Meat:

Add the milk mixture to the curry while it's boiling.Stir continuously to avoid curdling.Adjust the quantity of curry according to your preference

Be cautious not to over-boil it after this point, as excessive boiling may cause curdling due to the hot milk.Stir gently. The dish is ready when it reaches the desired consistency.

Step 7: Serve Immediately:

   Aab Gosht is best consumed fresh. Avoid storing it for the next day, as the milk may curdle.

Enjoy the rich, authentic flavours of Wazwan right at your dining table! I'm confident you'll love this recipe – give it a try and share your feedback with us. Happy cooking!

FAQs

1. Can I use lamb instead of mutton for Aab Gosht?

   - While mutton is traditional, lamb can be used with adjustments to cooking time for a similar experience.

2. Why is it crucial to fry the onions only until lightly browned?

   - Lightly browned onions provide the perfect shallot-like flavour without overpowering the dish.

3. Can I refrigerate Aab Gosht for later consumption?

   - It's recommended to consume Aab Gosht fresh for the best taste. Refrigerating it may alter the texture.

4. What role does the milk powder play in the recipe?

   - Milk powder adds a creamy texture and enhances the overall richness of the curry.

5. Can I customize the spice level of Aab Gosht?

   - Absolutely! Adjust the quantity of spices according to your taste preferences.

6. Can I substitute milk powder with fresh milk?

   - While milk powder is recommended for its specific texture, you can experiment with fresh milk. Adjust the quantity to achieve the desired consistency.

7. What if I don't have clarified butter?

   - Substitute with regular butter, but clarified butter adds a unique richness to the dish.

8. Is it necessary to use a pressure cooker?

   - A pressure cooker accelerates the cooking process, but you can adapt the recipe to slow-cook on a stovetop.

9. Can I add more spices for extra flavor?

   - Feel free to experiment with additional spices, but be mindful not to overpower the delicate balance of flavors.