Kashmiri Milk Lamb Stew

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A traditional Kashmiri delicacy, Aab Gosht features tender bone-in lamb simmered in a generous quantity of whole milk with warm fennel and dry ginger. As the milk slowly reduces, it forms a velvety, lightly golden gravy that is rich yet delicately spiced, traditionally served alongside steamed basmati rice.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 11 gSaturated Fat
• 8 gCarbs
• 0 gFiber
• 6 gSugar
• 32 gProtein
• 420 mgSodium
• 540 mgPotassium
• 230 mgCalcium
• 3.2 mgIron
• 5 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Lamb

• 700 g bone-in lamb shoulder, trimmed and cut into 4 cm pieces
• 1 cup whole milk yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp salt
• ½ tsp fennel powder

For the Spice Base

• 2 tbsp ghee
• 1 large yellow onion, finely sliced
• 4 green cardamom pods
• 2 black cardamom pods
• 1 small cinnamon stick
• 3 cloves
• 2 bay leaves
• 2 dried red chilies
• 2 green chilies, slit lengthwise

For the Milk Stew

• 5 cups whole full-fat milk
• 1 tsp fennel powder
• 1 tsp dry ginger powder (sonth)
• ½ tsp Kashmiri red chili powder
• ¼ tsp saffron threads soaked in 2 tbsp warm milk
• 1 tsp salt, or to taste

For Finishing

• 2 tbsp fresh mint leaves, chopped
• 1 tbsp ghee for drizzling
• ¼ tsp garam masala

Directions

1. Combine the lamb pieces with yogurt, ginger-garlic paste, salt, and fennel powder in a bowl. Cover and marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
2. Heat 2 tablespoons of ghee in a heavy-bottomed pot over medium-high heat. Add the marinated lamb in a single layer and sear until lightly browned on all sides, about 6 to 8 minutes. Remove and set aside.
3. In the same pot, add the sliced onion and cook until soft and golden at the edges, about 6 minutes. Add green cardamom, black cardamom, cinnamon stick, cloves, bay leaves, dried red chilies, and slit green chilies. Stir for 60 seconds until fragrant.
4. Return the lamb to the pot along with fennel powder, dry ginger powder, and Kashmiri red chili powder. Pour in the 5 cups of whole milk and bring to a gentle boil, skimming any foam that rises.
5. Reduce the heat to medium-low so the milk simmers steadily without scorching. Cook uncovered for 50 to 60 minutes, stirring every 5 minutes, until the milk reduces by roughly two-thirds into a thick, creamy pale-gold gravy and the lamb is fork-tender.
6. Stir in the saffron-infused milk and adjust salt to taste. Continue simmering for another 5 minutes until the gravy coats the back of a spoon.
7. Remove from heat and let the stew rest, covered, for 5 minutes. Drizzle with the finishing ghee, sprinkle garam masala and chopped mint over the top.
8. Serve hot in shallow bowls with steamed basmati rice or Kashmiri pulao.

Cook’s Notes

• Stir the milk frequently during reduction to prevent it from sticking and scorching on the bottom of the pot.
• Use bone-in lamb shoulder for the richest flavor and collagen that helps thicken the gravy naturally.
• Bone-in mutton can be substituted for a deeper, more traditional flavor, though it will require an additional 20 to 30 minutes of simmering.
• For a richer finish, replace 1 cup of the milk with 1 cup of light cream during the last 10 minutes of cooking.
• Serve with a side of warm Kashmiri roti or steamed rice to soak up the silky reduced-milk gravy.

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