Kashmir Aab Gosht Milk Mutton Kashmiri Pandit Delicate White

Method

1. 1

   Heat 3 tbsp ghee in a heavy pot. Add cinnamon, cloves, green and black cardamom.

2. 2

   Fry 30 seconds. Add asafoetida.

3. 3

   Add mutton pieces. Brown all surfaces on medium-high for 8 minutes.

4. 4

   Reduce to low. Add fennel powder and dry ginger powder. Stir 1 minute.

5. 5

   Add 1 cup cold milk. Stir well — the milk combined with hot ghee creates a white sauce immediately.

6. 6

   Bring to a very gentle simmer on low heat — never let the milk boil vigorously.

7. 7

   Cook on low, stirring every 5 minutes, for 30 minutes.

8. 8

   Add remaining 1 cup milk. Continue simmering on low for 25 to 30 minutes until mutton is completely tender.

9. 9

   The milk reduces to a creamy slightly thickened sauce.

10. 10

    Add saffron milk and salt. Simmer 5 more minutes.

11. 11

    The aab gosht should be creamy ivory-white and fragrant. Serve with steamed rice.