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MUTTON AABGOSH | KASHMIRI MUTTON-MILK STEW

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MUTTON AABGOSH | KASHMIRI MUTTON-MILK STEW Aab Gosh is one of those special dishes that makes a Kashmiri Wazwan truly memorable! Today, I'm sharing the Kashmiri Wazwan-style Aab Gosh, a rich, creamy mutton preparation made with aromatic whole spices, ghee, fried shallots and milk. And just to clarify, this is the Kashmiri Wazwan version, not the Iranian Aab Gosh! Simple ingredients, slow cooking and a whole lot of flavour. Save this recipe for your next Wazwan feast! Ingredients (Serves 4–5) For the mutton preparation: Mutton – 750 g Mutton stock – 750 ml to 1 litre Green cardamom – 5–6 Cloves – 5–6 Fennel powder – 1 tbsp Ghee – 3 tbsp Fried shallots – ½ cup Salt – to taste For the milk preparation: Full-fat milk powder – 200 gms Water – 1.5 litre Boil the mutton: Boil the mutton until partially cooked. Drain, wash thoroughly and reserve the stock separately. Prepare the base: In a heavy-bottomed deg, add the washed mutton, reserved mutton stock, green cardamom, cloves, fennel powder, ghee and fried shallot paste. Slow cook: Allow the mutton to cook until tender. Continue cooking until the oil separates completely and the stock reduces. Prepare the milk: Dissolve milk powder in water and whisk thoroughly to make a smooth, lump-free milk mixture. Combine: Add the prepared milk to the cooked mutton. Season with salt and mix gently. Final cooking: Simmer on low heat until the milk thickens and develops a rich, creamy consistency. And your traditional Kashmiri Wazwan-style Aab Gosh is ready! #KashmiriWazwan #AabGosh #KashmiriFood #WazwanRecipes #KashmiriCuisine Have you tried Kashmiri Wazwan-style Aab Gosh?

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