Kashmiri Doodh Ras (Lamb Cooked in Milk)

Recipe by
Total Time:
1 - 2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 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)

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

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