- Home
- Lamb
- How To make Lamb w/ Yoghurt, Coconut Milk & Almond Masala (Badami Gosht
How To make Lamb w/ Yoghurt, Coconut Milk & Almond Masala (Badami Gosht
1 t Saffron threads
2 c Unflavored yoghurt
2 t Caraway seeds
2 t Salt
1/4 c Ghee (or melted butter)
4 1 in stick of cinnamon
1/2 t Cardamom seeds
6 Whole cloves
2 c Chopped onions
3 Cloves garlic chopped
2 t Chopped fresh ginger
1/2 t Grnd red chili pepper
2 c Coconut milk
3/4 c Boiling water
1/2 c Cold water
2 lb 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 Gosht's Videos
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.
Ft By Merium Pervaiz
#shorts #mimicry #funny
@MeriumPervaiz
@meriumstarkaa
Mutton Badami Kofta Curry - Almond Meatball Gravy - Special Recipe for Dawat
Grind the following (Almond Masala):
Roasted Chickpeas - 2 tbsp
Almonds - 2 tbsp
Poppy Seeds - 1 tbsp
Cardamoms - 4 to 6
Saute:
Onions - 1 cup
Kofte/ Meatball prep (Grind then form into small ball shapes):
Mutton - 500g
Onions (saute) - 2 tbsp
Green Chillies - 1 tsp
Ginger Paste - 1 tsp
Ginger Paste - 1 tsp
Coriander Seeds (roasted & crushed) - 1 tsp
Garam Masala - 1 tsp
Cumin Seeds - 1 tsp
Almond Masala - 2 tbsp
Red Chilli Powder - 1/2 tsp
Coriander and Mint Leaves - Handful
Masala for Gravy (Grind into paste):
Yoghurt - 2 tbsp
Onions (saute) - 2 tbsp
Garlic and Ginger Paste - 1 tsp each
Green Chilli (chopped)- 1 tsp
Almond Masala - 2 tbsp
Haldi Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Salt - 1/2 tsp
Garam Masala - 1/2 tsp
Coriander Seed Powder - 1/2 tsp
Cumin Seed Poder - 1/2 tsp
Cloves and Cardamom - 4-5 each
Water - 2 1/2 cups
Lamb Pasanda Recipe - Lamb Korma - Badam Lamb - Badami Mutton - Mutton Passanda
Buy us a cup of coffee.
Thank you all so much for watching our recipe videos and supporting our channel.
If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
We do not endorse any products on our channel and are 100% self funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
Lamb Pasanda Recipe - Creamy Mild Curry - Badam - Badami - Mutton Passanda
Now before we start getting emails n comments, lets get a few things straight. There are many many ways to make this dish. so take a deep breath and let it go, if this is not how you make it. The bottom line is it is creamy fairly mild and taste great. Some add the lamb to yoghurt and spices and let it sit for while before cooking, some add sugar and just coconut milk and on and on. This version uses both yoghurt or curd and coconut milk, it also uses flaked and ground almond. Again some make a almond garam masala type of powder and add it. Either way relax and lets just enjoy it, we have and will have other version of the same dish cooked in different way. Pasanda (Urdu: پسندہ) is a popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word pasande meaning favourite, which refers to the prime cut of meat traditionally used within. Pasanda was originally made with leg of lamb, flattened into strips, marinated, and fried in a dish with multiple seasonings. In the present day, pasanda is also made using chicken and king prawns; in each case, the process and ingredients remain generally the same. After the meat is cut and flattened, it is placed in a marinade consisting of yogurt, chili powder, and numerous spices and seasonings, which commonly include cumin, peppercorn, cardamom, and garlic. After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the pasanda itself—onions, coriander, chillies, and sometimes cinnamon and/or black pepper—then fried for 30 minutes to an hour. The dish may be garnished with tomatoes or almonds (in which case it is known as badaam pasanda). It is often served with white rice or naan bread on the side. Although pasanda is usually served as a meat dish, it may also be prepared in kebab form. Reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk, and almonds. As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
6 Korma Recipes By Food Fusion (Eid Special Recipe)
Here is our Korma recipe collection for this Eid. Give it a try and enjoy with friends & family. #HappyCookingToyou
Written Recipes:
00:13 Chicken Korma:
01:59 Shahjahani Korma:
03:43 Mutton korma:
05:02 White badami korma:
06:48 Mix vegetable korma:
08:40 Shahi Malai korma:
Visit Our Website:
Download iOS & Android app:
Facebook:
Instagram:
Twitter:
Also Follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids special recipes.
Shahi Mutton Korma || Nawabon Ki Pasand || Mutton Korma Recipe|| A Treat To Your Taste Buds By Fem
Shahi Mutton Korma , it's Time to give a treat to your Taste buds.The Aromatic & Flavourful recipe with a
Unique taste makes it a different one from others.Just try it out and you would crave for more.
MUTTON MARINATION
-----------------
Mutton - 1 kilo/Kg
FOR MARINATION
--------------
1.SPICES TO BE ADDED AFTER GRINDING
---------------------------------
Black pepper - 1 teaspoon
Cloves - 5
Cardamom - 6
Cinnamom - 3 sticks
Mace - 1 piece
Seeds of 2 black cardamom
grind them and add to the mutton pieces
Red chilli powder - 2 tablespoon
Coriander powder - 2 tablespoon
Lemon juice - 2 tablespoon
Salt - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Ginger garlic paste - 2 tablespoon + 2 green chillies + few coriander leaves
AD ALL THESE TO MUTTON AND MARINATE FOR 30 MINUTES
2.FOR OTHER MASALAS
----------------------------------------
Cashewnuts - 20
Almonds withut skin - 20
Poppy seeds - 2 tablespoon
Charoli - 2 tablespoon
Coconut powder dry - 3 tablespoon
ROAST THEM IN CLARIFIED BUTTER
3.Fry 3 medium sized onions
NOW GRIND THE NUT MIXTURE + FRIED ONIONS + YOGURT - 200 gram = Make a paste
COOKING PROCESS
--------------------------------
1.In a pan add clarified butter - 5 tablespoon
2.Add the mutton pieces and fry for 10 minutes.
3.Then add half a cup of water and cook till mutton is tender.
4.Now add the ground nut onion and yogurt paste.
5.Add Khoya - 50 gram
6.Mix all these well and cook under high flame.
7.Add half a cup water and when it boils low the flame and close lid and let it cook for 15 minutes under
low flame.
8.Add salt if needed.
9.Open lid and add coriander leaves, almonds and cashews slices.
10.Tasty shahi mutton korma is ready.
TRY MY OTHER RECIPES
-----------------------------------------
HOMEMADE GARAM MASALA POWDER
RESTAURANT STYLE PANEER BUTTER MASALA
RESTAURANT STYLE CHICKEN BUTTER RECIPE
HYDERABADI DUM KA CHICKEN
TANDOORI CHICKEN WITHOUT OVEN
DHABA STYLE POTATO GRAVY
CRISPY RESTAURANT STYLE CHICKEN FRY
HOMEMADE CHICKEN PICKLE
CRISPY BREAD POTATO ROLLS
FISH TIKKA MASALA
FISH FRY - VILLAGE STYLE
CHENNAI STYLE FISH CURRY
CRUNCHY FISH FRY RECIPE
SEARCH ME HERE :
Facebook -
Twitter -
Google+ -
Website -
Facebook Page -
Facebook Group -
Blog -