Kashmir Aab Gosht Milk Mutton Kashmiri Pandit Delicate White

Ingredients

• 700g bone-in mutton
• 2 cups full-fat milk
• 3 tbsp ghee
• 4 green cardamom pods — crushed
• 2 black cardamom pods — cracked
• 1 cinnamon stick — 3 cm
• 4 cloves
• 1 tsp fennel powder
• 1/2 tsp dry ginger powder
• 1/4 tsp asafoetida
• A generous pinch of saffron soaked in 2 tbsp warm milk
• Salt to taste

Method

1. Heat 3 tbsp ghee in a heavy pot. Add cinnamon, cloves, green and black cardamom.
2. Fry 30 seconds. Add asafoetida.
3. Add mutton pieces. Brown all surfaces on medium-high for 8 minutes.
4. Reduce to low. Add fennel powder and dry ginger powder. Stir 1 minute.
5. Add 1 cup cold milk. Stir well — the milk combined with hot ghee creates a white sauce immediately.
6. Bring to a very gentle simmer on low heat — never let the milk boil vigorously.
7. Cook on low, stirring every 5 minutes, for 30 minutes.
8. Add remaining 1 cup milk. Continue simmering on low for 25 to 30 minutes until mutton is completely tender.
9. The milk reduces to a creamy slightly thickened sauce.
10. Add saffron milk and salt. Simmer 5 more minutes.
11. The aab gosht should be creamy ivory-white and fragrant. Serve with steamed rice.