Kashmiri Doodh Ras Recipe

Kashmiri Doodh Ras recipe is lamb cooked in milk. It’s a slow-cooked traditional recipe and is not very hard. As many people say, it’s pretty challenging to make. In this article, we will guide you thoroughly and inform you of everything you need to make this festive recipe. So, don’t stress out! 

Ingredients for Kashmiri Doodh Ras Recipe:

For this traditional recipe, you’ll need:

•  Lamb: 1 kg (combination of 1/2 boneless and 1/2 with bone)
•  Milk: 2 litres
•  Cinnamon Pieces: 2-3
•  Black Cardamoms: 4
•  Green Cardamoms: 8
•  Whole Aniseed: 1 tablespoon
•  Black Peppercorns: 8
•  Garlic: 6 cloves
•  Ghee (Clarified Butter): 1/2 cup
•  Onion: 1/2, pureed and sautéed until golden
•  Salt: To taste

How to make Kashmiri Doodh Ras Recipe:

Now, follow the steps mentioned below to make the exact Kashmiri Doodh Ras recipe. 

Step 1:

Put whole spices and lamb in a muslin bag and boil them. Also, thoroughly cook the meat. To know whether the meat is boiled enough, wait until it’s tender enough. 

Step 2:

Separate the lamb pieces from the liquid in which the lamb was boiled. Save the liquid in a separate bowl, as there’s a use for it.  

Step 3:

Turn on the stove and put two litres of milk and boil until one litre is left. Add meat, the liquid you saved earlier, to the heated milk. Along with that, add the onions, too. 

Step 4:

You are almost done now just let the meat get adequately cooked to your taste. 

Some Useful Tips:

As the lamb cooks, the milk will thicken. So, if you notice the consistency becomes too thick, you can add a little water to adjust it to your desired level. Also before serving this traditional dish, garnish the Lamb Doodh Ras with chopped fresh coriander leaves or mint leaves for a burst of freshness.

Also, check out the recipe for Peshawari Dum Pukht Recipe.