Aab Gosht
A delicate Kashmiri-style mutton curry where tender meat simmers gently in milk, yogurt, and whole spices. The flavor is mild, comforting, and richly aromatic without being fiery or heavy.
For 4 servings
- prep · ~8 min
Prepare the meat and dairy.
1.Wash the mutton pieces and drain well.2.Whisk the yogurt until smooth.3.Warm the milk gently so it does not split later. - boil · ~45 min
Boil the mutton with onion and ginger.
1.Place the mutton in a heavy pot with water.2.Add the whole onion, crushed ginger, and half of the salt.3.Bring to a boil, skim off any foam, then lower the heat.4.Cover and cook until the mutton is nearly tender.TIPSkimming the foam keeps the broth clean and the curry delicate. - saute · ~1 min
Make the whole spice base.
Heat the ghee in another pan over low to medium heat. Add green cardamom, black cardamom, cloves, cinnamon, black peppercorns, and bay leaf, and cook for 30 to 40 seconds until fragrant.
TIPKeep the heat gentle so the spices bloom in the ghee without turning bitter. - mix · ~3 min
Add the yogurt and spice powders.
Lower the heat and stir the whisked yogurt into the spiced ghee. Add fennel powder, dry ginger powder, and the remaining salt, and mix until smooth.
- assemble · ~5 min
Combine the mutton with the yogurt base.
Lift the mutton pieces out of the pot and add them to the yogurt mixture. Strain in about 1 1/2 cups of the cooking liquid and discard the boiled onion and ginger.
- simmer · ~20 min
Pour in the milk and simmer gently.
Add the warm milk and cook uncovered on very low heat until the mutton is fully tender and the gravy turns silky and lightly aromatic. Do not let the curry boil hard after adding milk.
TIPA gentle simmer helps the milk stay smooth and gives Aab Gosht its signature pale gravy. - serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose bone-in shoulder or rib pieces; they give the pale gravy more body and a deeper mutton flavor.
- 2Skim the broth well during the first boil so the final curry stays clean-tasting and delicately colored.
- 3Let the yogurt come close to room temperature before adding it to the ghee to reduce the chance of curdling.
- 4Keep the heat low once the yogurt goes in, and stir continuously until it looks smooth and glossy.
- 5After adding milk, cook at the barest simmer; bubbling too hard can split the dairy and dull the subtle spice notes.
- 6If the gravy thickens too much while finishing, loosen it with a little reserved strained stock rather than plain water.
- 7Aab Gosht tastes even better after a short rest, so let it sit 10 minutes before serving to settle the spices.
Adapt it for your goals.
Low-fat
Use toned milk and reduce the ghee slightly for a lighter version that still keeps the dish's mild Kashmiri character.
bonelessBoneless
Use boneless mutton for easier serving, though the gravy will be a little less rich than with bone-in pieces.
chickenChicken
Swap mutton for bone-in chicken if you want a quicker, milder curry with the same fennel-cardamom profile.
more aromaticMore-aromatic
Add a little extra fennel powder and one more green cardamom for a sweeter, more perfumed Kashmiri-style finish.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton and yogurt make this curry satisfying and protein-forward, helping it feel substantial even without a heavy masala base.
Gentler Spice Profile
Because it relies on fennel, ginger, cardamom, and pepper rather than lots of chili, the dish is aromatic without intense heat.
Calcium From Dairy
Whole milk and yogurt contribute calcium along with richness, which is central to the curry's silky texture.
Frequently asked questions
This usually happens from high heat or cold dairy. Warm the milk, use smoothly whisked yogurt, and keep the curry at a very gentle simmer after the dairy is added.
