Aab Gosht
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
5 steps. 60 minutes total.
- 1
Step 1
- a.Sauté Aromatics and Sear Mutton
- b.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.
- c.Sauté for about 30-45 seconds until they become fragrant.
- d.Add the thinly sliced onions and fry for 7-8 minutes, stirring occasionally, until they turn a deep golden brown.
- e.Add the asafoetida and stir for 10 seconds.
- f.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
Step 2
- a.Pressure Cook the Mutton
- b.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.
- c.Secure the lid of the pressure cooker. Cook on high heat until you hear the first whistle.
- d.Reduce the heat to medium-low and continue to cook for 20-25 minutes, or until the mutton is about 80% tender.
- e.Turn off the heat and allow the pressure to release naturally. Do not force release the pressure.
- 3
Step 3
- a.Prepare Milk Base and Combine
- b.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.
- c.Once the pressure has fully released, carefully open the cooker lid. The mutton should be tender with some broth remaining.
- d.Turn the stove on to the lowest possible heat setting.
- e.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
Step 4
- a.Simmer and Finish the Curry
- b.Continue to cook the curry on low heat, uncovered, for 15-20 minutes.
- c.It is very important not to let the curry come to a rolling boil. It should simmer very gently.
- d.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.
- e.Taste and adjust the salt if necessary.
- 5
Step 5
- a.Rest and Serve
- b.Turn off the heat and let the Aab Gosht rest for at least 10-15 minutes. This allows the flavors to meld and deepen.
- c.Serve hot, ladling the tender mutton and creamy gravy over steamed rice or alongside Kashmiri naan or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The single most important tip is to use room temperature milk and add it very slowly to the curry on the lowest heat while stirring constantly to prevent curdling.
- 2Using bone-in mutton, especially from the shoulder or ribs, provides the best flavor and richness to the gravy.
- 3Don't skip searing the mutton. This maillard reaction creates a deep, savory flavor base that is essential for the dish.
- 4Be patient and let the curry simmer gently. Boiling it vigorously after adding milk will cause it to split.
- 5Aab Gosht tastes even better the next day as the flavors have more time to infuse into the meat.
Adapt it for your goals.
Protein Swap
Replace mutton with bone-in chicken pieces to make 'Murgh Aab'. Reduce the pressure cooking time to about 10-12 minutes (or 2 whistles).
Richer GravyRicher Gravy
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.
Stovetop MethodStovetop Method
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.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Calcium
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.
Aids Digestion
Spices like fennel powder (saunf) and dry ginger powder (sonth) are traditionally known in Ayurveda to aid digestion and soothe the stomach.
Frequently asked questions
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.