Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy
Love Mutton, then this Badam Nu Gosht recipe is something you will love cooking at home. Pack with rich flavours from the spices and the creaminess of badam, this mutton curry makes a perfect weekend dinner along with Cheese Garlic Naan & Ghee Rice along with a lip smacking Halwa for dessert. Do try it.
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.
Try our other Parsi Recipes:
- 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 For the Badam gravy masala
- 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)
How to make Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy
To begin making the Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy we will first make the masala for the gravy.
Soak almonds in hot water for 10 minutes. Drain the excess water and transfer into the mixer-jar
In a mixer jar, along with the almonds add, ginger, garlic, dry red chillies, cinnamon, black peppercorns, and cloves.
Grind into a smooth paste with some water and set aside.
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.
In a pressure cooker, add the washed and cleaned mutton, bay leaves, salt, 1/2 cup of water and pressure cook for 3 whistles.
Turn off the flame and allow the pressure to release naturally.
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.
To this add the freshly ground badam gravy masala and saute for about 6 minutes.
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.
Open the pressure cooker and transfer the mutton along with the stock to the badam gravy masala.
Increase the flame to medium-high, add milk and give the Badam Nu Gosht a brisk boil for 3 to 4 minutes.
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.
Once done, transfer the Badam Nu Gosht to a serving bowl and serve hot.