Name: Saffron Sheermal
Prep time: 20 min
Cook time: 20 min
Total time: 130 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 2 cup All-Purpose Flour (Also known as Maida); 0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C); 4 tbsp Ghee (Melted and divided); 2 tbsp Sugar (Use granulated sugar); 0.25 tsp Saffron Strands (A generous pinch); 1 tsp Instant Yeast; 0.5 tsp Salt; 0.5 tsp Kewra Water (Optional, for authentic fragrance)

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Aab Gosht with Saffron Sheermal - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Sauté Aromatics and Sear Mutton
- Heat ghee in a 5-liter pressure cooker over medium heat. Once hot, add the whole spices: black cardamom, green cardamom, cloves, cinnamon stick, and black peppercorns.
- Sauté for about 30-45 seconds until they become fragrant.
- Add the thinly sliced onions and fry for 7-8 minutes, stirring occasionally, until they turn a deep golden brown.
- Add the asafoetida and stir for 10 seconds.
- Increase the heat to medium-high, add the mutton pieces, and sear on all sides until well-browned. This step is crucial for developing flavor and should take about 5-7 minutes.
2
Pressure Cook the Mutton
- Pour in 2 cups of water and add 1.5 tsp of salt. Stir well, scraping the bottom of the cooker to release any browned bits.
- Secure the lid of the pressure cooker. Cook on high heat until you hear the first whistle.
- Reduce the heat to medium-low and continue to cook for 20-25 minutes, or until the mutton is about 80% tender.
- Turn off the heat and allow the pressure to release naturally. Do not force release the pressure.
3
Prepare Milk Base and Combine
- While the mutton is cooking, take a separate bowl and whisk the room temperature milk with the fennel powder and dry ginger powder until there are no lumps.
- Once the pressure has fully released, carefully open the cooker lid. The mutton should be tender with some broth remaining.
- Turn the stove on to the lowest possible heat setting.
- Very slowly, pour the spiced milk mixture into the cooker in a thin, steady stream while stirring the curry continuously and gently. This slow addition and constant stirring is the key to preventing the milk from curdling.
4
Simmer and Finish the Curry
- Continue to cook the curry on low heat, uncovered, for 15-20 minutes.
- It is very important not to let the curry come to a rolling boil. It should simmer very gently.
- The gravy will thicken slightly, and the ghee will start to separate and float on top. The mutton will become fall-off-the-bone tender.
- Taste and adjust the salt if necessary.
5
Rest and Serve
- Turn off the heat and let the Aab Gosht rest for at least 10-15 minutes. This allows the flavors to meld and deepen.
- Serve hot, ladling the tender mutton and creamy gravy over steamed rice or alongside Kashmiri naan or roti.

Ingredients

2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)

Instructions

1
Bloom Saffron & Activate Yeast (10 minutes)
- In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
- In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
- In a large mixing bowl, whisk together the all-purpose flour and salt.
- Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
- Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
- Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
- Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
- Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
- Cover the bowl with a damp cloth or plastic wrap.
- Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
- Gently punch down the risen dough to release the air.
- Divide the dough into 4 equal portions and roll each into a smooth ball.
- On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
- Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
- Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
- Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
- Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
- Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
- As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
- Serve warm with rich curries like korma, nihari, or enjoy on its own.

Aab Gosht with Saffron Sheermal

Nutrition per Serving

Recipes in this Meal

1. Aab Gosht

Ingredients

2. Saffron Sheermal

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About Aab Gosht with Saffron Sheermal

Instructions

Ingredients

Instructions