International Cuisine

Badam Nu Gosht: Parsi Mutton in Almond Gravy

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Badam Nu Gosht Recipe (Parsi-Style Mutton with Almond Gravy)

Description
Badam Nu Gosht is a rich and flavorful Parsi mutton dish that features succulent mutton cooked with aromatic whole spices and a smooth almond paste. The unique addition of almond paste imparts a deep, nutty flavor that makes this dish ideal for special occasions or house parties. The combination of ghee, spices, and almond gravy creates a creamy, comforting dish that pairs beautifully with naan or rice.

Cuisine
Parsi Recipes

Course
Main Course

Diet
Non-Vegetarian


Ingredients

Ingredients Quantity
Mutton (boned) 300 gms
Bay leaves 2
Salt To taste
Onion 2, finely chopped
Tomato 2, finely chopped
Milk 1 cup
Ghee 1 tbsp
For Almond Gravy Masala
Almonds 1/3 cup
Ginger 1 inch
Garlic 5 cloves
Dry red chilies 4
Cinnamon 1 inch
Whole black pepper 5
Cloves 2

Preparation Time

10 minutes

Cook Time

20 minutes


Instructions

Step 1: Prepare the Almond Masala Paste

  1. Soak almonds in hot water for about 10 minutes. This helps soften the almonds for a smoother paste.
  2. Once the almonds have soaked, drain the water and place the almonds in a mixer jar.
  3. Add the ginger, garlic, dry red chilies, cinnamon, black pepper, and cloves into the jar.
  4. Add a little water and grind the ingredients into a smooth paste. Set this masala paste aside for later use.

Step 2: Prepare the Mutton

  1. Wash the mutton pieces thoroughly and soak them in hot water for 10 minutes to tenderize.
  2. In a pressure cooker, add the soaked mutton, bay leaves, salt, and 1/2 cup water.
  3. Close the lid and pressure cook for 3 whistles. After cooking, turn off the heat and let the pressure release naturally.

Step 3: Cooking the Gravy

  1. Heat ghee in a large pan over medium heat. Add the finely chopped onions and sauté them until they turn a light golden brown.
  2. Add the almond masala paste to the pan with the cooked onions. Cook this mixture for 5 to 6 minutes, stirring occasionally to avoid burning.
  3. Add the finely chopped tomatoes and a pinch of salt. Continue cooking until the tomatoes soften and blend into the masala, which will take about 3 to 4 minutes.

Step 4: Combine Mutton and Almond Gravy

  1. Once the masala is cooked, add the pressure-cooked mutton to the pan. Increase the heat slightly to allow the mutton to sear in the spices.
  2. Add the milk and stir well to combine everything. Let it simmer for another 3 to 4 minutes, allowing the flavors to meld together.
  3. Once the gravy thickens slightly and the mutton is well coated, turn off the heat.

Serving Suggestions

Serve your Badam Nu Gosht hot, paired with Cheese Garlic Naan or Shahenshahi Parsi Keema Pulao for a complete and satisfying meal. The creamy almond gravy and tender mutton will be sure to impress your guests at any occasion.


Enjoy this aromatic and rich Parsi mutton dish that brings together the goodness of almonds and whole spices. Perfect for festive dinners or cozy meals, Badam Nu Gosht will quickly become a favorite in your home!

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