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How To make Lamb w/ Yoghurt, Coconut Milk & Almond Masala (Badami Gos
1 ts Saffron threads
2 c Unflavored yoghurt
2 ts Caraway seeds
2 ts Salt
1/4 c Ghee (or melted butter)
4 ea 1 in stick of cinnamon
1/2 ts Cardamom seeds
6 ea Whole cloves
2 c Chopped onions
3 ea Cloves garlic chopped
2 ts Chopped fresh ginger
1/2 ts Grnd red chili pepper
2 c Coconut milk
3/4 c Boiling water
1/2 c Cold water
2 lb cubed lamb 1/2 c unsalted almonds
Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak for at least 10 minutes. Pour the saffron and its soaking liquid into a deep bowl and stir in the yoghurt, caraway seeds and salt. Add the lamb and turn it about with a spoon until all the pieces are evenly coated. Marinate the lamb at room temperature for about 30 minutes. Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes. Pour the almonds and their soaking water into a blender and blend until you have a smooth paste. Set aside. In a heavy casserole, heat the ghee over moderate heat until fairly hot. Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add the onions, garlic and ginger. Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown. With a slotted spoon, remove the lamb from the marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly. Stir in the marinade and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally. Pour in the coconut mild, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender. To serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it.
How To make Lamb w/ Yoghurt, Coconut Milk & Almond Masala (Badami Gos's Videos
How to make Almond Mutton Korma (Special Homemade Recipe)
How to make Almond White Mutton Korma at home is a simple and easy tutorial. With inclusion of almonds, yogurt, milk besides the desiccated coconut and poppy seeds; make this dish very healthy and wholesome. This recipe tasted great and everyone loved it.
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ALMOND (BADAMI) MUTTON KORMA RECIPE
Ingredients for Almond Paste
Almonds - 20-25 Pcs (soaked in water overnight and skin removed)
Poppi Seeds (khashkhash) - 1 Table Spoons (thoroughly washed and drained)
Desiccated Coconut - 2 Table Spoons
Fresh Full Cream Milk - ½ Cup
Pour all items in a blender and blend them till they form a paste. Set aside for later use.
Main Curry Ingredients
Mutton - 1 Kg
Onion - 2 medium (chopped)
Black pepper - 12-14 pcs whole
Cinnamon Sticks - 2-3 small pcs
Cumin seeds - ½ Tea Spoon
Cloves - 3-4 pcs
Green Cardamom - 4 pcs
Black Cardamom - 2 pcs
Jaifal (Nutmeg) - 1 small pc
Garlic Powder - 1 Table Spoon
Ginger Paste - 1 Table Spoon
Red Chili Powder - 1 Tea Spoon
Salt - 1 Tea Spoon
Coriander Crushed - 1 Tea Spoon
Turmeric - ½ Tea Spoon
Fresh Yoghurt - 1 ½ Cup
Cooking Oil - ½ Cup
Water - 2 glass
Heat oil in a suitable pan on medium heat. Add chopped onion and fry until golden brown. In between add Black pepper, Cinnamon Sticks, umin seeds, green & black cardamom and nutmeg. Now add mutton and cook for 5-6 minutes while progressively adding all Red Chilli Powder, Turmeric, Salt, Crushed Coriander while continuously mixing and cooking. Now add garlic powder, Ginger paste and keep cooking. Now add already prepared almond paste and keep mixing and cooking on medium flame for 2-3 minutes. Now add yoghurt and again keep mixing and cooking for about 5 minutes.
Now add 2 glass of water and cover with lid. Turn the flame to low and let it cook for 30-35 minutes till the time mutton becomes tender and well cooked.
Full of energy, very aromatic Badami Mutton Korma is ready to serve. Can be served with Naan, Paratha or Chapati at Sahoor or Dinner after Iftaar.
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MUTTON BADAMI QORMA
BADAMI MUTTON QORMA
mutton 1/2 kg
onions 2 med sliced
ghee 1 cup
almonds 30 peeled
melon seeds 1 tbsp
red chili pwd 1 tbsp
paprica or degi mirch pwd 1 tsp
coriander pwd 2 tbsp
turmeric 1/2 tsp
salt 1 tbsp
cloves 5
black pepper 15
black cardamom 1,green cardamom 5,mace 1/4 ,nutmeg 1/8 (crush them all and keep them a side )
yogurt 250 gm
ginger 1 inch sliced
garlic paste 1 tbsp full
zafrani kewra essence 1 tsp
first fry onions in ghee and place them in a plate.
take 20 almond and melon seeds and grind them to a paste with 2,3 tbsp milk or water.
now add garlic paste and all spices (excluding ground whole spices ) in oil and stir it.
add 1/2 cup water and cook untill oil comes out on top.
now add meat and cook on med flame untill all water evaporates and meat turn its color.
add almonds paste in it and cook on med flame.
when oil comes out on top add 2 cups water and cook untill meat get cooked 80 %
then grind fried onions with yogurt coarsely.
add it in the meat and cook on med flame for another 5,6 minutes or untill cooked completely.
add ginger in it.
now check salt,add 1/2 cup water and ground spices.
add kewra essence.
add remainig almonds for garnishing.
keep it on simmer for 10 minutes.
turn the flame off and serve it with taftaan.
Badami Mutton Korma | Mutton Korma Recipe | Bakra Eid Recipe
Badami Mutton Korma trust me its so delicious Must Try
Ingredients:
for Almond Mixture
• Almonds blanched 25-27
• Khashkhash (Poppy seeds) 1 tbs
• Coconut powdwe 2 tbs
• Milk 1 Cup
for Garnishing :
• Almonds blanched 8-10
For Cooking Mutton :
• Oil 1 cup
• Whole Spices 2 tbs
• Ginger Garlic Paste 1 tbs
• Mutton 1 Kg
• Red Chili powder 1 tbs
• Jailfal Javitri powder (Nutmeg Mace powder) 1 teaspoon
• Coriander powder 1 tsp
• Salt as per liking
• Cardamom Powder 1 teaspoon
• Prepared Almond mixture
• Yogurt 1 & 1/2 Cup
• Onion Fried 1 Cup
Directions:
1. In a blender add Almonds, coconut and Khashkhash with milk blend it well and set aside
2. In a pan, heat oil and add whole spices, ginger garlic paste, mutton and fry for few minutes until mutton changes colour
3. Add red chili powder, salt, jaifal javitri powder, Elaichi powder, coriander powder and yogurt and give a good mix. Now add almonds’ blended mixture and mix well. Cover and cook for 1 hour or until meat is tender. Add water if and when required.
4. Once meat is done add fried onion and mix. Cook until desired thickness or gravy. Garnish with fried almonds.
5. Badami Qorma is ready to serve.
White Badami Korma Recipe By Food Fusion (Eid Recipe)
A traditional style White Badami Korma, must try. #HappyCookingToYou.
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Badami qorma
Recipe in English:
Ingredients:
• Almonds blanched 20-25
• Poppy seeds 1 tbs
• Coconut desiccated 2 tbs
• Milk 1 Cup
• Oil 2 tsp
• Almonds blanched 8-10
• Oil 1 cup
• Whole Spices 1 tsp
o Black pepper) 8
o Cloves 4-5
o Cardamom 3-4
o Black cardamom 1
o Cinnamon sticks 2
• Ginger Paste ½ tbs
• Garlic paste ½ tbs
• Mutton 750 gm
• Red Chili powder 1 tsp
• Nutmeg Mace powder ½ tsp
• Coriander powder 1 1/2 tsp
• Salt 1 1/2 tsp or to taste
• Green Cardamom Powder
• Prepared Almond mixture
• Yogurt 1 & 1/2 Cup
• Onion Fried 1 Cup
• Whole spice powder 1 tsp
• Kewra water 1 tbs
Directions:
1. In a blender add Almonds, coconut and poppy seeds with milk and blend to form a paste. Set aside.
2. In a pan, heat oil and add whole spices and fry, add mutton and fry. Add red chili powder, salt, ginger paste and garlic paste and fry until meat changes color.
3. Add nutmeg and mace powder, cardamom powder and yogurt and give a good mix. Now add almonds’ blended mixture and mix well. Cover and cook for 20-25 mins or until meat is tender. Add water if and when required.
4. Once meat is done add fried onion and mix. Add kewra water. Cook until desired thickness or gravy. Add garam masala. Garnish with fried almonds.
5. Badami Qorma is ready to serve.
Recipe in Urdu:
Ajza:
• Badam (boil karke chilke utare hue) 20-25
• Khashkhash (washed) 1 tbs
• Khopra powder 2 tbs
• Doodh 1 Cup
• Oil 2 tsp
• Badam (boil karke chilke utare hue) 8-10
• Oil 1 cup
• Sabit garam masala (Kali mirch 8, long 4-5, Hari Elaichi 3-4, Bari Elaichi 1, Dar chini 2) 2 tsp
• Adrak paste ½ tbs
• Lehsan Paste 1 tbs
• Mutton 750 gm
• Lal mirch powder 1 tsp
• Jaifil javitri powder ½ tsp
• Dhaniya powder 1 & 1/2 tsp
• Namak 1 & 1/2 tsp or to taste
• Hari ilaichi powder ½ tsp
• Dahi 1 & 1/2 Cup
• Pyaz Fried 1 Cup
• Garam masala powder 1 tsp
• Kewra water 1 tbs
Banane ka tareeka:
1. badam, khopray aur khashkhash ko milk k sath blender main pees len aur alaihda rakh lain
2. Ek degchi main oil garam karain aur sabit garam masala (kali mirch, long, hari ilichi, bari illichi aur dar chini) karkara kar mutton shamil kar ke bhoon lain. Lal mirch, namak, adrak paste, lehsan paste shamil karain.
3. Gosht ka color change hone parjaifil javitri powder, elaichi powder aur dahi shamil kar ke mix karain. Badam ka tayar shuda mixture shamil karke bhoon lain. Dhak laga kar 20-25 min ya gosht gal jane tak paka lain. Hasbe zaroorat pani shamil kar lain.
4. Gosht gal jane ke naad brown ki hue pyaz shamil kar lain aur kewra water shamil kar lain.apni marzi jitna shorba hone tak pakayen aur akhir main garam masala chirak kar dhak den. Fried badam se garnish karain.
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