Archana's Kitchen

Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy

July 31, 2018

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Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy  - Recipe image with step-by-step cooking instructions
Time:Prep: 10 M|Cook: 20 M|Total: 30 M
Makes:3 Servings

Badam Nu Gosht Recipe is mutton cooked along with whole spices and then dunked in a creamy rich almond based gravy put together along with onions & tomatoes, ginger & garlic, and some spices to add flavour.  The nuttiness and creaminess from the badam lends a great taste to the dish. 

If you are a vegetarian, you can replace the meat with any vegetables like Mushroom, Roasted Baby Potatoes, Green Peas. Or if not for mutton, you could use chicken or eggs.  

Serve the Badam Nu Gosht along with Cheese Garlic Naan Recipe and Shehenshahi Parsi Keema Pulao Recipe for a Parsi style Weekend Lunch.

Try our other Parsi Recipes:

  1. Parsi Style Chaas Payelo Sakarkand Recipe
  2. Parsi Lagan Nu Custard Recipe
  3. Parsi Style Baingan Capsicum Ka Salan Recipe

Ingredients

For the Badam gravy masala

    300 grams Mutton, on the bone
    2 Bay leaves (tej patta)
    Salt, to taste
    2 Onions, finely chopped
    2 Tomatoes, finely chopped
    1 cup Milk
    1 tablespoon Ghee
    1/3 cup Whole Almonds (Badam)
    1 inch Ginger
    5 cloves Garlic
    4 Dry Red Chillies
    1 inch Cinnamon Stick (Dalchini)
    5 Black pepper corns
    2 Cloves (Laung)

Instructions for Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy

    1

    To begin making the Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy we will first make the masala for the gravy. 

To make the Badam gravy masala

    1

    Soak almonds in hot water for 10 minutes. Drain the excess water and transfer into the mixer-jar 

    2

    In a mixer jar, along with the almonds add, ginger, garlic, dry red chillies, cinnamon, black peppercorns, and cloves. 

    3

    Grind into a smooth paste with some water and set aside. 

    4

    Wash and clean the mutton soak in hot water for about 10 minutes. This will help remove the impurities if any and help tenderise the meat.

    5

    In a pressure cooker, add the washed and cleaned mutton, bay leaves, salt, 1/2 cup of water and pressure cook for 3 whistles. 

    6

    Turn off the flame and allow the pressure to release naturally. 

    7

    Heat a skillet on medium heat, add the ghee, once the ghee has melted, add the onions and cook until it starts turning into a light brown colour. 

    8

    To this add the freshly ground badam gravy masala and saute for about 6 minutes.

    9

    Then add tomatoes, and salt to taste and continue to cook with the lid on for a few minutes or until the tomatoes turn mushy. This takes a good 3-4 minutes. 

    10

    Open the  pressure cooker and transfer the mutton along with the stock to the badam gravy masala. 

    11

    Increase the flame to medium-high, add milk and give the Badam Nu Gosht a brisk boil for 3 to 4 minutes.

    12

    This will help the mutton absorb the flavours. Once done, turn off the heat and check the salt and seasonings and adjust to taste accordingly.

    13

    Once done, transfer the Badam Nu Gosht to a serving bowl and serve hot.

    14

    Serve the Badam Nu Gosht along with Cheese Garlic Naan Recipe and Shehenshahi Parsi Keema Pulao Recipe for a Parsi style Weekend Lunch. 

    15


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