Best Idea to Homemade Appetizing Badami Gosht (Mutton in the Cashews-Almonds Gravy)

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To cook an unforgettable Badami Gosht (Mutton in the Cashews-Almonds Gravy), here are the components needed:

1. You need of Marinations:.
2. Prepare 500-750 gms of 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. Use 1 Cup of Hung Curd.
4. Prepare 1/2 tsp of Turmeric Powder.
5. Prepare 1 tsp of Red Chilli Powder.
6. Prepare 1 tsp of Kashmiri Red Chilli Powder.
7. Use 2 tbsps of Mustard Oil.
8. Prepare To Taste of Salt.
9. Provide To Taste of Sugar.
10. Use 2 of tsps Garam Masala Powder (Homemade).
11. Prepare 1 tsp of Black Peppercorns (Freshly Cracked).
12. Use 1/4 tsp of Nutmeg Powder.
13. You need 1/4 tsp of Mace Powder.
14. Provide 1 of Large Onion Paste.
15. Use 2 tbsps (3 G) of Paste (Ginger, Garlic & Green Chilli).
16. Prepare of Tempering:.
17. Take 1-2 of Bay Leaves.
18. You need 1 of ” Cinnamon Stick.
19. Get 1 of Black Cardamom.
20. Use 4 of Green Cardamoms.
21. Get 2 of Dry Red Chillies (Whole).
22. Use 1-2 of Star Anise.
23. You need 6-7 of Black Peppercorns.
24. Use 1 pod of Mace/Javitri.
25. Get 1 tsp of Cumin Powder.
26. You need 1 tsp of Coriander Powder.
27. Provide 1 tbsp of Bhuna Masala Powder (Homemade): Dry Red Chillies, Cumin Seeds, Black Peppercorns & Coriander Seeds.
28. Prepare of For the Badami Gravy- (Everything’s need be pre-soaked, for about 30-45 mins time): 1/4 Cup Almonds.
29. Take 1/4 Cup of Cashews.
30. You need 1 tbsp of Charmagaz (Melon Seeds).
31. Use 1/4 Cup of Desiccated Coconut.
32. Provide 1 tbsp of Raisins.
33. You need 1 tbsp of Peanuts.
34. Get 2-3 of Dry Red Chillies.
35. Use 4-5 of Green Chillies (Slit).
36. Prepare 1/4 Cup of Cooking Oil (Any Vegetable Oil.
37. You need 2 tbsps of Desi Ghee.
38. Take 500 gms of Hot Water (For Cooking the Mutton).

After readying the components, next you are good to make your appetizing Badami Gosht (Mutton in the Cashews-Almonds Gravy) by following the procedures below:

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.

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. Make this Mutton Recipe, a quick and easy Badami Gosht Korma Recipe at your home and share your experience with us in the comments below. Pakistani Bhuna Gosht is a mutton preparation very popular in Pakistan. Mutton pieces slow cooked in whole spices and chopped onion, ginger garlic is later fried (bhuna) with lots of ghee and garnished with coriander.

Recipe : Badami Gosht (Mutton in the Cashews-Almonds Gravy)

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step by step to make Badami Gosht (Mutton in the Cashews-Almonds Gravy)

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