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Tender mutton pieces slow-cooked in a fragrant, creamy milk-based gravy. This classic Kashmiri delicacy is subtly spiced with fennel and ginger, creating a rich and comforting curry that melts in your mouth.
For 4 servings
Sauté Aromatics and Sear Mutton
Pressure Cook the Mutton
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Tender mutton pieces slow-cooked in a fragrant, creamy milk-based gravy. This classic Kashmiri delicacy is subtly spiced with fennel and ginger, creating a rich and comforting curry that melts in your mouth.
This kashmiri recipe takes 80 minutes to prepare and yields 4 servings. At 532.36 calories per serving with 57.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare Milk Base and Combine
Simmer and Finish the Curry
Rest and Serve
Replace mutton with bone-in chicken pieces to make 'Murgh Aab'. Reduce the pressure cooking time to about 10-12 minutes (or 2 whistles).
For an even richer and creamier gravy, you can stir in 2-3 tablespoons of fresh cream or a paste of 10 soaked and ground almonds along with the milk.
If you don't have a pressure cooker, you can make this in a heavy-bottomed pot (like a Dutch oven). The simmering time for the mutton in water (Step 2) will increase to about 1.5-2 hours, or until tender.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
The significant amount of milk used in this recipe makes it a good source of calcium, which is vital for maintaining strong bones and teeth.
Spices like fennel powder (saunf) and dry ginger powder (sonth) are traditionally known in Ayurveda to aid digestion and soothe the stomach.
Milk curdles due to a sudden change in temperature or acidity. To prevent this, ensure your milk is at room temperature (not cold from the fridge), add it very slowly in a thin stream, keep the heat at its lowest setting, and stir continuously while adding it.
Yes, you can. Use a heavy-bottomed pot or Dutch oven. After searing the mutton, add water and let it simmer, covered, on low heat for about 1.5 to 2 hours, or until the mutton is tender. Then, proceed with adding the milk as instructed.
The best cuts are bone-in pieces from the shoulder, ribs, or leg. The bones and connective tissues add immense flavor and richness to the milk-based gravy as it slow cooks.
Aab Gosht is a rich, indulgent dish. While it's high in protein from mutton and calcium from milk, it is also high in saturated fats from the ghee, full-fat milk, and red meat. It's best enjoyed in moderation as part of a balanced diet.
One serving of Aab Gosht (approximately 1 cup or 375g) contains an estimated 815 calories. This can vary based on the fat content of the mutton and the exact amount of ghee used.