Badam Nu Gosht Recipe – Parsi Style Mutton in Almond Gravy
This exquisite dish, Badam Nu Gosht, embodies the rich culinary traditions of the Parsi community, featuring tender mutton enveloped in a luxurious almond gravy that is both aromatic and indulgent. The fusion of spices and the creaminess from the almonds creates a harmonious balance, making this recipe a perfect centerpiece for a special occasion or a delightful weekend lunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (on the bone) | 300 grams |
| Bay leaves (tej patta) | 2 leaves |
| Salt | To taste |
| Onions (finely chopped) | 2 medium |
| Tomatoes (finely chopped) | 2 medium |
| Milk | 1 cup |
| Ghee | 1 tablespoon |
| Badam (Almond) | 1/3 cup |
| Ginger (1 inch piece) | 1 piece |
| Garlic (cloves) | 5 cloves |
| Dry red chillies | 4 chillies |
| Cinnamon stick (Dalchini) | 1 inch piece |
| Black peppercorns | 5 pieces |
| Cloves (Laung) | 2 pieces |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
| Sodium | Varies with added salt |
Preparation Time
| Step | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 20 minutes |
| Total Time | 30 minutes |
Servings
| Servings |
|---|
| 3 |
Instructions
To embark on making Badam Nu Gosht, we will first create a flavorful masala that will form the heart of this delectable gravy.
-
Prepare the Almond Masala: Begin by soaking the almonds in hot water for about 10 minutes. This soaking process softens the almonds, making them easier to blend. After the time has elapsed, drain the excess water and transfer the almonds into a mixer jar. To the jar, add ginger, garlic, dry red chillies, cinnamon stick, black peppercorns, and cloves. Blend all the ingredients together, adding a little water as needed, until you achieve a smooth paste. Set this aromatic paste aside.
-
Prepare the Mutton: Clean and wash the mutton thoroughly, soaking it in hot water for approximately 10 minutes. This not only helps remove any impurities but also aids in tenderizing the meat.
-
Pressure Cook the Mutton: In a pressure cooker, combine the cleaned mutton, bay leaves, salt to taste, and 1/2 cup of water. Close the lid and pressure cook for about 3 whistles. Once done, turn off the flame and allow the pressure to release naturally.
-
Cook the Onions: In a separate skillet, heat ghee over medium heat. When the ghee has melted, add the finely chopped onions and sauté until they start to turn light brown. This step is crucial as it builds the base flavor of the dish.
-
Add the Masala: Stir in the freshly ground almond masala to the skillet with onions and sauté for about 6 minutes, allowing the spices to bloom and infuse the ghee.
-
Incorporate Tomatoes: Add the finely chopped tomatoes along with a pinch of salt. Continue to cook with the lid on for about 3 to 4 minutes, or until the tomatoes become soft and mushy.
-
Combine the Ingredients: Open the pressure cooker and carefully transfer the cooked mutton along with its stock into the skillet containing the almond masala. Stir well to combine all the flavors.
-
Final Cooking: Increase the heat to medium-high and pour in the milk. Bring the mixture to a brisk boil for about 3 to 4 minutes. This step is essential, as it allows the mutton to absorb the rich flavors of the gravy.
-
Adjust Seasonings: After boiling, turn off the heat and taste the gravy, adjusting salt and spices as necessary to suit your preference.
-
Serve: Transfer the Badam Nu Gosht to a serving bowl and serve it hot. This dish pairs beautifully with Cheese Garlic Naan and Shehenshahi Parsi Keema Pulao, perfect for a delightful Parsi-style weekend lunch.
Cooking Tips
- Almond Soaking: For a creamier texture, consider soaking the almonds overnight, which enhances their smoothness when blended.
- Mutton Cut: Opt for bone-in cuts of mutton, such as shoulder or leg, as they provide more flavor and tenderness compared to boneless cuts.
- Milk Substitute: For a richer flavor, you can use coconut milk instead of regular milk, which also adds a hint of sweetness to the dish.
With this recipe, indulge in the warm flavors and cultural richness that Parsi cuisine offers, turning any meal into a festive occasion. Enjoy every savory bite of your Badam Nu Gosht!
