Chap Badami Recipe (Lamb Ribs Cooked in Almond Paste)
Embark on a culinary journey to the royal kitchens of Awadh with this recipe for Chap Badami, a luxurious dish where tender lamb ribs are marinated for hours in an aromatic blend of spices and almond paste, before being cooked to perfection. Despite its long list of ingredients, many of which are common kitchen staples, this recipe is truly a feast for the senses. The result is a rich, mellowed flavor with a lingering taste that’s nothing short of indulgent. Whether you’re preparing a special dinner or just looking to elevate your culinary skills, this Awadhi masterpiece is sure to impress.
Cuisine: Awadhi
Course: Dinner
Diet: Non-Vegetarian
Ingredients Table
| Ingredients | Quantity |
|---|---|
| Lamb (chops, trimmed) | 12 pieces |
| For the marinade | |
| White vinegar | 4 tablespoons |
| Curd (Dahi/Yogurt, whisked) | 1/2 cup |
| Raw papaya (paste) | 2 teaspoons |
| Red Chilli powder | 1/2 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 1/2 teaspoon (ground) |
| Cloves (Laung) | 1/2 teaspoon (ground) |
| Whole Black Peppercorns | 1 teaspoon (ground) |
| Nutmeg | A pinch |
| For the gravy | |
| Ghee (or unsalted butter/oil) | As required |
| Whole Almonds (Badam) | 1 cup |
| Cardamom (Elaichi) Pods/Seeds | 5 |
| Cloves (Laung) | 3 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Bay leaves (Tej Patta) | 2 |
| Garlic (freshly ground) | 4 teaspoons |
| Ginger (freshly ground) | 2 teaspoons |
| Onion (fried and blended into paste) | 1/2 cup |
| Red Chilli powder | 1 tablespoon (adjustable) |
| Kewra essence | 1 drop |
| Salt | To taste |
| Coriander (Dhania) Leaves | As required, finely chopped |
Preparation Time: 2 hours
Cooking Time: 1 hour
Instructions
Step 1: Marinating the Lamb
Start by preparing the marinade for the lamb. In a deep bowl, mix all the powdered spices (cardamom, cloves, black pepper, nutmeg, and red chili powder) with the white vinegar. Rub this spice mixture thoroughly into the lamb chops.
Next, add the raw papaya paste, which helps tenderize the meat, along with the whisked yogurt (curd). Ensure that all the lamb chops are evenly coated in this flavorful marinade. Once everything is well mixed, cover the bowl and refrigerate the marinated lamb for at least 2 hours, allowing the flavors to meld and the meat to tenderize.
Step 2: Preparing the Gravy Masala
While the lamb is marinating, it’s time to prepare the rich gravy base.
-
Fry the Almonds: Heat a tablespoon of ghee (or butter) in a small wok or kadai. Once the ghee is hot, fry the almonds on a low flame for 3-4 minutes. Strain the almonds from the ghee, cool them, and grind them into a fine paste, adding about 200ml of water to achieve a smooth consistency. Set this almond paste aside.
-
Fry the Onions: In the same pan, with the remaining ghee or butter, fry the chopped onions until golden brown. Once cooled, blend them into a fine paste. You should have about 1 cup of this paste.
Step 3: Grilling the Lamb
Heat a generous chunk of ghee or butter in a grill girdle (a cast iron pan is ideal). If you don’t have a grill girdle, you can bake the marinated lamb in an oven at 140°C (284°F) for 15-20 minutes.
Place the marinated lamb chops on the grill. Be sure to spread the marinade liquid over the ribs to retain the flavors. Grill the lamb until the outer layer becomes beautifully caramelized, and the meat is thoroughly cooked. You can brush the ribs with additional ghee or butter to prevent them from sticking and ensure they stay moist. Once done, set the lamb aside and collect the remaining ghee and marinade in a small bowl.
Step 4: Cooking the Gravy
In a deep, non-stick pan, melt 2 tablespoons of ghee or butter over medium heat. Add the whole spices (cardamom, cloves, cinnamon stick, and bay leaves) and let them splutter, releasing their fragrant oils into the ghee.
Next, add the fried onion paste, followed by the ginger and garlic pastes. Cook this mixture, stirring occasionally, until the water evaporates, and the mixture begins to turn a light brown and the ghee or butter separates.
Once this mixture is ready, add the ground almond paste. Turn the heat to medium-low and continue to cook, stirring constantly to avoid any burning or sticking. The paste will thicken as the water evaporates. Be patient during this step, as the almond paste needs to cook down to form a rich, smooth base.
Step 5: Final Cooking and Serving
Add red chili powder according to your spice preference and stir well. Pour in about 1 cup of water and bring the mixture to a boil.
Once it starts boiling, add the reserved ghee-marinade mixture from the grilled lamb. Stir everything together. Once the gravy is bubbling, gently add the grilled lamb chops into the pan. Cover the pan with a lid and let the dish simmer on low heat for 10-15 minutes, allowing the lamb to absorb the rich gravy.
Finally, add a drop of kewra essence (meetha attar) for that signature floral aroma and stir gently to incorporate. Be careful not to stir too vigorously, as the meat may fall off the bones.
Serve your Chap Badami hot, garnished with finely chopped coriander leaves. Pair it with tawa parathas or steamed rice for a truly royal Awadhi meal.
Allergen Information
This dish contains the following allergens:
- Dairy (curd/yogurt)
- Nuts (almonds)
- Gluten (if serving with parathas)
- Garlic and ginger (may cause sensitivity in some individuals)
Dietary Preferences
- Non-Vegetarian: This dish features lamb, making it suitable for non-vegetarian diets.
- Gluten-Free: This recipe can be made gluten-free by serving with steamed rice instead of parathas.
- Nut-Free Option: To make this dish nut-free, the almond paste can be substituted with a seed-based paste, such as sunflower seed paste or cashew paste.
Advice for Perfect Chap Badami
- Marination Time: The longer the marination, the better the flavor. Ideally, let the lamb marinate for 4-6 hours or overnight if possible.
- Adjusting Spice Levels: The amount of red chili powder can be adjusted based on your spice preference. Add more for a hotter dish or less for a milder flavor.
- Alternative Cooking Method: If you don’t have a grill girdle, an oven or even a stovetop griddle can be used to cook the lamb. Ensure it’s cooked well on all sides for that delicious caramelized texture.
- Making Ahead: The dish can be made ahead and stored in the refrigerator for a day. The flavors will deepen as it rests, and the lamb will remain tender when reheated.
Conclusion
Chap Badami is a dish that exudes luxury and elegance, perfect for impressing guests or treating yourself to something truly special. With its complex layers of flavor, this Awadhi delicacy is sure to become a favorite. So, roll up your sleeves, gather your ingredients, and step into the regal world of Awadhi cuisine with this Royal affair!
