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The cookery show Mezbaan-e-Wazwan presented by P Mark Mustard Oil has come to an end – but the excitement continues. One of the most talked about dishes in the show was Aab Gosht. Its uniqueness stems from the fact that it is the only dish in the Wazwan repertoire that is made with milk. Just imagine – milk and mustard oil in the same recipe!
Ingredients for Aab Gosht from Mezbaan-e-Wazwan
Mutton: 300 grams
Mutton Stock: 300 millilitres
P Mark Mustard Oil: 200 millilitres
Milk: 200 millilitres
Cinnamon (Dalchini): 1 one-inch stick
Small Cardamom (Ilaichi): 4
Large Cardamom (Ilaichi): 1
Cloves (Laung): 2
Kashmiri Pran paste: 2 tablespoon
Fennel (Saunf) Powder: 1 tablespoon
Sugar: 2 tablespoon
Salt: to taste
Green Chilli (sliced): For garnishing
Shahi Jeera: For garnishing
Preparation for Aab Gosht from Mezbaan-e-Wazwan
Cut the mutton into smaller pieces. Ideally, for this recipe, the mutton should be shoulder pieces. Boil the mutton for an hour on a slow flame and keep aside.
Boil the milk and keep aside.
Method for Aab Gosht from Mezbaan-e-Wazwan
Take a large pan and pour the Mutton Stock in. Add the boiled Mutton pieces and cook on low heat. When the stock starts boiling, add the cardamoms (large and small), cloves, cinnamon, fennel and Kashmiri Pran. Keep cooking and stirring.
When the aroma of the spices rises up and fills the room, add the milk. Your gravy will now take on an off-white creamy colour. Keep stirring gently.
In a separate pan, heat the Mustard Oil on a high flame. When the Mustard Oil begins to smoke, gently (and carefully) add it to the other pan containing the meat, stock, milk and spices.
Add salt to taste – and also add the sugar. Continue stirring for two or three minutes.
Transfer the contents to a serving dish and garnish with Shahi Jeera and green chillies.
Your Aab Gosht is now ready to be served. It is traditionally eaten with steaming hot Basmati rice. It truly is a unique experience!
Bon appétit!
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