Chap Badami Recipe (Lamb Ribs Cooked in Almond Paste)
Chap Badami, an exquisite dish from Awadhi cuisine, is a rich and flavorful recipe featuring succulent lamb ribs cooked in a fragrant almond paste gravy. With tender lamb marinated in a blend of spices, vinegar, and yogurt, then grilled to perfection and simmered in a creamy, spiced almond sauce, this dish promises to transport your taste buds to the royal kitchens of India. Traditionally served with Tawa Parathas or steamed rice, Chap Badami makes for a perfect weekend dinner.
Ingredients for Chap Badami:
| Ingredient | Quantity |
|---|---|
| Lamb Chops (preferably with bone) | 12 pieces |
| White Vinegar | 4 tablespoons |
| Curd (Dahi / Yogurt), whisked | 1/2 cup |
| Raw Papaya Paste (to tenderize meat) | 2 teaspoons |
| Red Chili Powder | 1/2 teaspoon |
| Ground Cardamom (Elaichi) | 1/2 teaspoon |
| Ground Cloves (Laung) | 1/2 teaspoon |
| Ground Black Peppercorns | 1 teaspoon |
| Nutmeg | A pinch |
| Ghee (Clarified Butter) | As required |
| Almonds (Badam) | 1 cup |
| Cardamom Pods (Elaichi) | 5 pods |
| Cloves (Laung) | 3 cloves |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Bay Leaves (Tej Patta) | 2 leaves |
| Freshly Ground Garlic | 4 teaspoons |
| Freshly Ground Ginger | 2 teaspoons |
| Fried Onion Paste | 1/2 cup |
| Red Chili Powder (for gravy) | 1 tablespoon (adjust to taste) |
| Kewra Essence | A drop |
| Salt | To taste |
| Fresh Coriander Leaves (finely chopped) | As required, for garnish |
Prep Time: 120 minutes
Cook Time: 60 minutes
Total Time: 180 minutes (Including marination)
Servings: 4
Cuisine: Awadhi
Course: Dinner
Diet: Non-Vegetarian
Instructions for Making Chap Badami:
Step 1: Marinating the Lamb
-
Prepare the Marinade:
In a deep bowl, combine all the spice powders mentioned under the marinade ingredients: red chili powder, ground cardamom, ground cloves, ground black pepper, and nutmeg. Add the white vinegar and rub this mixture into the lamb chops, ensuring the pieces are evenly coated. -
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Add Papaya and Yogurt:
Next, apply the raw papaya paste and the whisked curd (yogurt) to the marinated lamb. Mix well to ensure every piece is coated with the marinade. Let this sit in the refrigerator for at least 2 hours, or preferably overnight, for the best flavor and tenderness.
Step 2: Preparing the Gravy Masala
-
Fry the Almonds:
In a small wok or kadai, heat about 1 tablespoon of ghee or butter over a low flame. Add the almonds and fry them gently for about 3-4 minutes, stirring occasionally to ensure they do not burn. Once done, strain the almonds off excess ghee and set them aside to cool. -
Grind the Almonds:
After cooling, grind the fried almonds into a fine paste, adding approximately 200ml of water. Set the almond paste aside for later. -
Fry the Onions:
In the same pan, use the leftover ghee to fry chopped onions until they turn golden brown. Once the onions are fried, cool them and blend them into a fine paste. You should have about 1 cup of onion paste.
Step 3: Grilling the Lamb
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Preheat the Grill or Oven:
Heat a generous amount of ghee or butter in a grill girdle (a flat griddle used for grilling) or preheat your oven to 140°C (280°F). The grill gives you more control over the cooking process, allowing you to monitor the browning of the lamb and ensure it cooks evenly. -
Grill the Lamb:
Place the marinated lamb chops on the grill. Ensure that you spread the marinade liquid over the ribs and do not discard it. Grill the lamb until the outer layer begins to caramelize, and the meat is cooked through. Keep basting the lamb with butter or ghee as needed to prevent it from sticking and to enhance the flavor. -
Collect the Leftover Sauce:
Once the lamb is done grilling, set the pieces aside. Collect the melted butter or ghee and leftover marinade in a small bowl—this will serve as a buttery brown sauce for the gravy.
Step 4: Making the Gravy Sauce
-
Cook the Whole Spices:
In a deep, non-stick pan, melt 2 tablespoons of butter or ghee over medium heat. Add the whole spices (cardamom pods, cloves, cinnamon stick, and bay leaves). Let them splutter and release their fragrance into the fat. -
Add the Onion-Ginger-Garlic Paste:
To the pan, add the prepared onion paste, freshly ground ginger, and garlic paste. Cook this mixture until the water evaporates, and it turns slightly brown, with oil starting to separate from the paste. -
Add the Almond Paste:
Now, add the ground almond paste into the mixture. Stir continuously to avoid any sticking or burning at the bottom of the pan. Keep cooking until all the water evaporates, leaving behind a thick consistency. Be cautious not to let the paste brown too much. -
Add Red Chili Powder:
Depending on your desired spice level, add the red chili powder. Stir it well into the gravy and cook for another 2 minutes. -
Add Water and Bring to a Boil:
Pour in 1 cup of water and bring the mixture to a boil. Once the sauce begins to bubble, add the reserved marinade and ghee sauce collected after grilling the lamb. -
Simmer the Gravy:
Stir the sauce and let it come to a boil again. Once boiling, gently add the grilled lamb ribs to the gravy. Cover the pan with a lid and simmer on low heat for about 10-15 minutes, allowing the flavors to meld together. Be careful not to stir too much, as the meat might fall off the bones. -
Add Kewra Essence:
Just before serving, add a drop of kewra essence for that characteristic floral aroma. This adds a royal touch to the dish.
Step 5: Garnishing and Serving
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Garnish:
Garnish the Chap Badami with finely chopped coriander leaves for a burst of freshness. -
Serving:
Serve the Chap Badami hot with Tawa Parathas or steamed rice for a truly indulgent meal. This rich and flavorful dish is perfect for special occasions, family gatherings, or a luxurious weekend dinner.
Tips:
- Tender Meat: The raw papaya paste helps in tenderizing the meat, ensuring that the lamb ribs are soft and juicy. Marinating for at least 2 hours is crucial for maximum tenderness.
- Control Spice Levels: Adjust the amount of red chili powder according to your preference for spice. You can always add more or reduce the amount for a milder flavor.
- Grilling: If using an oven, place the lamb ribs on a baking tray and bake at 140°C (280°F) for 15-20 minutes, checking frequently for doneness.
- Floral Touch: Kewra essence is optional but adds a lovely, traditional aroma that enhances the dish’s overall flavor profile.
This Chap Badami recipe brings together tender lamb, aromatic spices, and a rich almond sauce, offering a luxurious dining experience. Perfect for any special occasion, it’s sure to impress your guests with its complexity of flavors and royal appeal. Enjoy this beautiful dish alongside warm flatbreads or fragrant rice for a truly memorable meal.
