Badami Gosht is a highly preferred dish on the festival of Eid ul adha. A superb variation of meat with almond and yogurt paste is so tasty. Make it for great and delicious change and serve with hot parathas.
Check it out the Badami Gosht (Mutton Curry with Almonds) recipe here!!
Prep Time: 20 minutes
Cook Time: 50 minutes
- 1 -1/2 lb Lean Lamb, cubed
- 5 tbsp Vegetable Oil
- 2 Cinnamon sticks
- 6 Garlic Cloves
- 1 tbsp Cardamom Seeds
- 1 large Onion, finely chopped
- 2 Garlic Cloves, crushed
- 1 -1/2 inch Fresh Ginger, peeled and chopped
- 1 -1/4 cup plain Yogurt
- 1 tsp Saffron Threads, soaked in 2 Tbsp boiling water
- 1/2 tsp Chili Powder
- 1/2 cup Ground Almonds
- 1 tsp Salt
- 1-1/2 cup Coconut Milk
- 2 dried Red Chilies
Heat oil in a heavy bottom skillet over medium heat.
Add cinnamon, cloves and cardamom and fry for 1 minute.
Add onion, saute until soft, stirring occasionally.
Add garlic and ginger and fry for 3 minutes, stirring frequently.
Add lamb cubes and fry until brown, for about 5 minutes.
Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.
Grind almonds with enough water to form a thick paste.
Add almond paste and whole chilies to lamb cubes, stir well. Simmer for 5 minutes, over low heat.
Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender.
Uncover the pan for the last 10 minutes of cooking. Transfer to a warmed dish. Badami Gosht is ready to serve.
- Serve with naan or paratha.