Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, badami gosht (mutton in the cashews-almonds gravy). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Badami Gosht (Mutton in the Cashews-Almonds Gravy) is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Badami Gosht (Mutton in the Cashews-Almonds Gravy) is something which I have loved my whole life. They’re fine and they look fantastic.

Great recipe for Badami Gosht (Mutton in the Cashews-Almonds Gravy). Is not only a very popular one then but immensely & equally popular now as well in all those kitchens- That love to relish and devour the. Badam gosht is a delicious recipe made with mutton, yogurt, coconut milk,almonds, saffron and other common spices that give it an amazing and unforgettable aroma.

To get started with this recipe, we must first prepare a few ingredients. You can have badami gosht (mutton in the cashews-almonds gravy) using 38 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Badami Gosht (Mutton in the Cashews-Almonds Gravy):

1. Make ready Marinations:
2. Make ready 500-750 gms Mutton (Tender Goat)- The measurements I’ve given is, with what I’ve prepared it but if you want to prepare on a large scale than this- Just double/triple all that
3. Take 1 Cup Hung Curd
4. Make ready 1/2 tsp Turmeric Powder
5. Make ready 1 tsp Red Chilli Powder
6. Prepare 1 tsp Kashmiri Red Chilli Powder
7. Make ready 2 tbsps Mustard Oil
8. Prepare To Taste Salt
9. Take To Taste Sugar
10. Get 2 tsps Garam Masala Powder (Homemade)
11. Take 1 tsp Black Peppercorns (Freshly Cracked)
12. Prepare 1/4 tsp Nutmeg Powder
13. Get 1/4 tsp Mace Powder
14. Prepare 1 Large Onion Paste
15. Get 2 tbsps (3 G) Paste (Ginger, Garlic & Green Chilli)
16. Get Tempering:
17. Take 1-2 Bay Leaves
18. Take 1 ” Cinnamon Stick
19. Prepare 1 Black Cardamom
20. Make ready 4 Green Cardamoms
21. Prepare 2 Dry Red Chillies (Whole)
22. Make ready 1-2 Star Anise
23. Get 6-7 Black Peppercorns
24. Get 1 pod Mace/Javitri
25. Prepare 1 tsp Cumin Powder
26. Get 1 tsp Coriander Powder
27. Get 1 tbsp Bhuna Masala Powder (Homemade): Dry Red Chillies, Cumin Seeds, Black Peppercorns & Coriander Seeds
28. Take For the Badami Gravy- (Everything’s need be pre-soaked, for about 30-45 mins time): 1/4 Cup Almonds
29. Get 1/4 Cup Cashews
30. Make ready 1 tbsp Charmagaz (Melon Seeds)
31. Get 1/4 Cup Desiccated Coconut
32. Get 1 tbsp Raisins
33. Get 1 tbsp Peanuts
34. Take 2-3 Dry Red Chillies
35. Get 4-5 Green Chillies (Slit)
36. Prepare 1/4 Cup Cooking Oil (Any Vegetable Oil
37. Make ready 2 tbsps Desi Ghee
38. Get 500 gms Hot Water (For Cooking the Mutton)

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!! Grind almonds with enough water to form a thick paste.

Instructions to make Badami Gosht (Mutton in the Cashews-Almonds Gravy):

1. Firstly, clean & marinate the mutton with the aforementioned ingredients & set aside for at least 3 hrs time (overnight’s always best)
2. In a deep frying pan/wok: Add in the admixture of the ghee & oil, over a medium flame & then add in the Tempering Spices & allow it to release its aromatic fragrances & then, add into it the sliced onions & 3G Paste & sauté until translucent
3. Keep sautéing until the raw smell goes off & now, add in some salt & sugar & keep stirring, until golden brown
4. Now, in a blender jar: Blend the soaked dry fruits & other ingredients altogether to a fine & smooth paste & add into the frying pan & sauté along with rest other ingredients by stirring vigorously & continuously
5. Add a little water by washing the blender jar and add into the pan & sauté well
6. Please be mindful- Not to increase the flame & keep it in the Low-Medium throughout the entire cooking process (sorta, slow cooking procedure)- As the gravy would very much tend to catch the bottom of the pan, if not extremely careful to keep on stirring it quite vigorously & frequently
7. Put the lid on & allow it to slow cook for about 10 mins time & when the oil separates from the gravy- Goes in the Mutton & sauté until it comes to the boiling point
8. Add in the rest of the hot water now & allow it to slow cook for the next 1 hour’s time- Stirring & Checking in between quite often
9. When done- then, open the lid & check if the mutton’s well cooked & the gravy consistency is perfect or not- The white-creamy gravy in this recipe should be absolutely rich & thick/creamy & no way runny
10. If required, add a little more hot water & cook it for another 10-15 mins time depending on the texture & quality of your mutton & gravy- both
11. Once all done perfectly, now add in some more garam masala powder & the slit chillies & a dollop of ghee (optional) & turning off the flame- Let it sit on the oven, in its standby position for about 10-15 mins time before serving it absolutely hot
12. Serve it piping hot with plain rice fried rice, Roti/Chapatis/Nun/Kulcha/Lachha Paratha & similar & relish & devour your FEAST to the brim

Add paste and whole chillies to lamb cubes, stir well to mix paste with gravy. Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Badami Elachi Gosht - Almond and Cardamom Lamb This is a rich lamb dish from northern India that's perfect for Diwali.

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