Badam Nu Gosht Recipe – Almond Nu Gosht Recipe
Indulge in the exquisite flavors of the Badam Nu Gosht, a delightful Parsi dish that combines tender mutton with the rich essence of almonds and fragrant spices, creating a comforting and memorable meal. This recipe not only highlights the culinary heritage of the Parsi community but also elevates everyday ingredients into a gourmet experience. Perfectly paired with Cheese Garlic Naan and Shahanshahi Parsi Keema Pulao, this dish is ideal for family gatherings or special occasions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (boned) | 300 grams |
| Bay leaves | 2 |
| Salt (to taste) | As required |
| Onions (finely chopped) | 2 |
| Tomatoes (finely chopped) | 2 |
| Milk | 1 cup |
| Ghee | 1 tablespoon |
| Almonds | 1/3 cup |
| Ginger (1 inch piece) | 1 piece |
| Garlic (cloves) | 5 |
| Dry red chillies | 4 |
| Cinnamon (1 inch piece) | 1 piece |
| Whole black pepper | 5 |
| Cloves | 2 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | Approximately 20 g |
| Fat | Approximately 25 g |
| Carbohydrates | Approximately 10 g |
| Fiber | Approximately 2 g |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Servings
| Servings | Number |
|---|---|
| 3 |
Instructions
To create the tantalizing Badam Nu Gosht, we will begin by preparing the aromatic masala for the gravy, which serves as the foundation of this sumptuous dish.
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Soaking the Almonds: Start by soaking the almonds in hot water for about 10 minutes. This process softens them, making it easier to blend into a smooth paste. After 10 minutes, drain the almonds and transfer them to a mixer jar.
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Creating the Masala Paste: To the mixer jar containing the soaked almonds, add a piece of ginger, the garlic cloves, dry red chillies, cinnamon stick, whole black pepper, and cloves. Add a little water and blend these ingredients until they form a smooth paste. Set this aromatic masala aside for later use.
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Preparing the Mutton: Next, wash the mutton thoroughly and soak it in hot water for an additional 10 minutes. This step ensures the meat is clean and tender.
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Cooking the Mutton: In a pressure cooker, add the soaked mutton, bay leaves, salt, and 1/2 cup of water. Seal the cooker and cook the mutton under pressure until three whistles have sounded. Once done, turn off the heat and allow the pressure to release naturally.
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Sautéing the Onions: In a separate pan, heat the ghee over medium heat. Add the finely chopped onions and sauté them until they turn light brown, enhancing their sweetness and flavor.
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Combining the Ingredients: To the sautéed onions, add the prepared almond masala. Cook this mixture for about 5 to 6 minutes, allowing the flavors to meld beautifully.
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Incorporating Tomatoes: Now, add the finely chopped tomatoes along with additional salt to taste. Cook this mixture until the tomatoes become soft, which should take around 3 to 4 minutes.
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Final Assembly: After the tomatoes have softened, add the cooked mutton from the pressure cooker into the pan. Increase the heat to high, pour in the milk, and cook for an additional 3 to 4 minutes, allowing all the flavors to combine harmoniously.
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Serving: Once everything is well-cooked and fragrant, turn off the gas. Your delicious Badam Nu Gosht is now ready to be served. This dish pairs wonderfully with Cheese Garlic Naan and Shahanshahi Parsi Keema Pulao, creating a feast that is sure to impress your family and friends.
Conclusion
The Badam Nu Gosht recipe showcases the delightful fusion of rich flavors and tender meat, bringing the essence of Parsi cuisine into your home. With each bite, you will experience the warmth of spices and the creaminess of the almond paste, making it an unforgettable addition to your culinary repertoire. Whether you are hosting a special dinner or simply enjoying a meal with loved ones, this dish is sure to be a standout. Enjoy your cooking adventure and savor the delightful taste of Badam Nu Gosht!
