Kashmiri Wazwan Gosht Aloo Bukhara - Lamb with Dried Plums

Name: Kashmiri Wazwan Gosht Aloo Bukhara - Lamb with Dried Plums
Total time: 2100 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 750 gm Lamb (bone-in); 120 gm dried Plums; 3-4 tbsp Oil; 2-3 thinly sliced Onions; 2-3 chopped Tomatoes; 2 tbsp Garlic paste; 1 tsp Ginger powder; 1 tsp Fennel powder; 1/2 tsp Garam masala; 1 1/2 tsp Kashmiri Red Chilli powder; 1/2 tsp Turmeric powder; 1 tsp Coriander powder; 1 1/2 tsp Salt or to taste; 3-4 tbsp chopped Coriander Leaves; 2 tsp Sugar

ZMA @zesty5

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Kashmiri Wazwan Gosht Aloo Bukhara is a rich, flavourful Mutton (or Beef) curry from Kashmir, famous for it's unique sweet-tangy profile from dried Plums (Aloo Bukhara) cooked with tender meat in aromatic spices and served during special feasts like Wazwan. It's a unique recipe known only to a handful of people of Kashmiri lineage. This dish blends tender meat with plump, juicy dried Plums, creating a balance of spicy, sour and sweet notes, making it a celebratory meal served with Rice or Flatbreads.
This curry packs a ton of flavour and will definitely tickle your palates. The sweet, sour and spicy curry cooks till the Plums are plump and juicy and the meat is fork tender. Perfectly paired with soft, warm Naan, this recipe is always a treat.

This is a simple dish with no complex ingredients to source and no complex cooking technique involved. And traditionally enjoyed with steamed Rice, Taftaan or Sheermaal. Kashmiri cuisine often incorporates local Dried Fruits and Nuts in much of it's cooking. Wazwan is a ceremonial multi course meal where this dish is a festive highlight. Gosht Aloo Bukhara is a perfect choice for family meals. A beautiful treat to our tastebuds. Let's delve into the recipe making right away.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

30-35 minutes

5-6 servings

750 gmLamb (bone-in)
120 gmdried Plums
3-4 tbspOil
2-3thinly sliced Onions
2-3chopped Tomatoes
2 tbspGarlic paste
1 tspGinger powder
1 tspFennel powder
1/2 tspGaram masala
1 1/2 tspKashmiri Red Chilli powder
1/2 tspTurmeric powder
1 tspCoriander powder
1 1/2 tspSalt or to taste
3-4 tbspchopped Coriander Leaves
2 tspSugar

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Steps

30-35 minutes

1

Soak dried plums in hot water for an hour or two to rehydrate them. Set aside until use.
2

Add sliced onions and saute in hot oil until golden brown. Next add the garlic and fry for a minute. Now add the mutton bone-in and sear until it is no longer pink in colour.
3

Now add ginger, fennel, coriander chilli and turmeric powders along with salt. Stir well. Saute until fragrant.
4

Now add the tomatoes. Also add 2 cups of water. Cover and cook until the meat is tender. Or pressure cook for 8-10 whistles or as required.
5

Open the lid after the steam settles down on it's own, add in the sugar and the soaked plums with their water and simmer uncovered for 10-12 minutes.
6

Sprinkle garam masala. Add chopped coriander too. Mix well. Cook for 2 more minutes. And it's done. Serve it piping hot. Enjoy!

Tips

Using a pressure cooker helps to tenderize the lamb quickly and adding the Plums at the end enhances their sweet and sour flavours.

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ZMA @zesty5

on January 04, 2026 14:29

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.