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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
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
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Mutton - 1 kilo/Kg
FOR MARINATION
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1.SPICES TO BE ADDED AFTER GRINDING
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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
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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
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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
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LAMB PASANDA RECIPE
LAMB PASANDA
TODAY KELLY MAKES A DELICIOUS LAMB PASANDA USING THE CURRY BASE SAUCE SHE MADE IN OUR PREVIOUS VIDEO.
THIS IS A BEAUTIFULLY CREAMY AND FLAVOURSOME MILD CURRY THAT EVERYONE WILL LOVE.
LAMB PASANDA
INGREDIENTS (SERVES 6)
60ml (2 tbsp) ghee
800g (2lbs) lamb shoulder, cubed
30ml (2 tbsp) ground turmeric
500ml (2 cups) curry base sauce
50g (½ cup) ground almonds
30ml (1 tbsp) sugar
50g (⅓ cup) sultanas
100g (3oz) creamed coconut
15ml (1 tbsp) garam masala
125ml (½ cup) single cream
30g (⅓ cup) flaked almonds
60ml (4 tbsp) cilantro, for garnishing
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badami gosht korma | mutton almond curry | Bakri eid special | shifa's rasoi
Badami korma
Ingredients
mutton 1/2 kgs
Fried onions 3 medium sized onions
Almonds 18-20
Ginger garlic paste 2 tbsp
Salt 1/2 tsp or to taste
Coriander powder 2 tsp
Red chilly powder 1.5 tsp
Turmeric powder 1/2 tsp
Yoghurt 3/4 cup
bay leaf 1-2
Cloves 5
Black peppercorns 8-10
Cinnamon sticks 3-4
Green cardamom pods 2
Garam masala 1/2 tsp
Sliced almonds 3-4 tbsp
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INSTANT POT LAMB KORMA RECIPE !
INSTANT POT LAMB KORMA RECIPE !
Ingredients:
Lamb shoulder - 750 gr
Ghee- 4 tbsp
Fresh Garlic paste- 2 tsp (
Ginger paste - 1tsp
Salt to taste
Turmeric powder - 1/4 tsp
Red chilli powder- 1/2 tsp
Garam masala powder- 1 tsp
Cashewnuts- 35 gr (previously soaked)
Fried onion - 5 tbsp
Saffron threads to taste
You´ll also going to need a pice of charcoal, foil and 1/4 tsp of ghee
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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
Shahjahani Korma - Mughlai Korma Recipe -Indian Goat Meat Recipe
#ShahjahaniKorma is a rich, indulgent dish named after the Mughal Emperor Shahjahan, the builder of the Taj Mahal, one of the Seven Wonders of the modern world. This Mutton/Goat Korma has hints of it's Central Asian origins namely in the use of dried Apricots, Almonds and Saffron. These ingredients give it a unique blend of spicy, fruity and nutty flavours. This dish was originally almost always cooked with lamb or large goat. This is a wonderfully rich and flavourful dish to cook for a special occasion.
If you like this recipe give it a thumbs up and subscribe to my Channel The Omnivore Indian for more! Enjoy!
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#MughlaiKorma #MuttonKorma