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Kashmiri Doodh Ras (Lamb Cooked in Milk) Recipe

Kashmiri Doodh Ras (Lamb Cooked in Milk) is a popular Indian Side Dish
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Servings :
Serves 6
Rated 5 based on 100 votes


  • 1 kg - lamb - (1/2 boneless and 1/2 with bone)
  • 2 litres - Milk
  • 2-3 - Cinnamon pieces
  • 4- black Cardamoms
  • 8 - green Cardamoms
  • 1 tbsp - whole aniseed
  • 8 - Black Peppercorns
  • 6 pieces - Garlic
  • 1/2 cup - Ghee (clarified butter) -
  • 1/2 - onion, pureed and fried
  • salt to taste
  • How to Make Kashmiri Doodh Ras (Lamb Cooked in Milk):

    1. Boil the lamb with the whole spices tied in a muslin bag.
    2. Boil the meat in as much water as necessary till the lamb is almost tender (about 1 cup or so of the water remains).
    3. Remove the lamb pieces straining the liquid in which the lamb was boiled.
    4. Reserve this liquid to be used later.
    5. Boil the two litres of milk until only one litre remains.
    6. Add the boiled lamb and the reserved liquid with the milk.
    7. Put in the fried onion too.
    8. Cook till the lamb is done as per your requirement.


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