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How To make Lamb w/ Yoghurt, Coconut Milk &Amp; Almond Masala (Badami Gosht)
1 ts saffron threads 2 c chopped onions
2 c unflavored yoghurt 3 ea cloves garlic chopped
2 ts caraway seeds 2 ts chopped fresh ginger
2 ts salt 1/2 ts grnd red chili pepper
1/4 c ghee (or melted butter) 2 c coconut milk
4 ea 1 in stick of cinnamon 3/4 c boiling water
1/2 ts cardamom seeds 1/2 c cold water
6 ea whole cloves
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 &Amp; Almond Masala (Badami Gosht)'s Videos
White Badami Korma Recipe By Food Fusion (Eid Recipe)
A traditional style White Badami Korma, must try. #HappyCookingToYou.
Written Recipe:
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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.
White Mutton Curry: Written Recipe in Description #muttoncurry #spicymuttoncurry #whitemutton
MOOH MIYA MUTTON RECIPE:- Ingredients &
Recipe below:
- Marinate 1 kg mutton with 1 tbsp each of salt, crushed black pepper, roasted crushed coriander seeds, roasted crushed cumin seeds, 2 tbsp ginger-garlic paste and 1 cup curd. Let it sit for half an hour.
- Heat 4-5 tbsp oil in a Kadhai and add in 1 bay leaf, 1 mace, 2.5 inch cinnamon stick, 5 cloves, 4 green & 1 black cardamom and 1 string of curry leaves. Let them pop for 40 seconds then add in the marinated mutton.
- Fry the mutton on high for 8-10 minutes. Prepare a paste by blending together 6-8 boiled onions, 12-15 cashew nuts soaked in warm water and 8-15 green chillies (add them according to your level of spiciness). Add this paste in the Kadhai and fry on high for 5-6 minutes.
- Now add in 2.5 cups of water giving it a good stir and close the lid turning flame to low for an hour checking and stirring in between. Lastly add in some ginger juliennes, 1 lemon juice and garnish with chopped coriander leaves.
Restaurant Style Lamb Korma | Lamb Korma Recipe | Mutton Korma | Easy Lamb Curry
#lambkorma #lambkormarecipe #muttonkorma #howtomakemuttonkorma
#restaurantstylelambkorma
Lamb/Mutton Korma is a very popular dish across India and Pakistan. It is made by slow cooking lamb with whole spices, yoghurt and spice powders. There are many different methods on how lamb korma is made, This is my take on it and it's such a family favourite! You can serve this dish with flatbread, chappatti, biryani or pulao
Serves 6-8
Ingredients for Marination
1kg Lamb Meat with bone
1 Tsp Black Cumin Seeds
1/2 Tsp Turmeric Powder
1/2 Tsp Red Chilli Powder
Salt according to taste
2 Tsp Kashmiri Chilli Powder
2 Tsp Ginger Garlic Paste
500 gm Plain Yogurt
Ingredients for Gravy
4 Onions Sliced
1/2 Cup Cooking Oil
1 Bay leaf
1 Black Cardamom
1 Cinammon Stick
7 Cloves
8 Piece Whole Black Pepper
425 gm Tin Tomatoes
1 Capsicum
1 Tsp Garam Masala (Take whole to grind)
1 Tbsp Lemon Juice
Ingredients for garnishing
green chilli
fresh coriander leaves
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Tropical Traveller by Del. Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0 Music promoted by Audio Library
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
Mutton korma / Lamb korma Recipe | Traditional Mughlai Dish - Step by Step preparation with timing
The classic Indian dish made with goat. It's the homemade curry paste that makes this curry stand out from the rest. Serve over freshly cooked rice and naan bread, if desired.
Ingredients:
Mutton 500gms
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Bay leaves 3
Fried Onions 1 cup
Big Cardamom 3
Black Peppercorns 1 tsp
Green Cardamom 8
Mace 2
Cinnamon Sticks 2
Star Anise 1
Nutmeg 1/4
Cloves 8
Cashew Nuts 15
Yoghurt 1 cup
Turmeric Powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Kashmiri Red Chilli Powder 1 tbsp
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Salt to taste
Kewra water 1 tsp
LAMB CURRY RECIPE WITH ALMOND | BADAM PASANDA | QUICK LAMB ALMOND CURRY
Lamb curry recipe with almond, also know as Badam Pasanda. This is my version of a quick lamb almond curry.
Pasanda means favourite or chose cut and is derived from a dish of the Moghul Emperors traditionally made from thin slices of marinated lamb in a rich masala and is a mild but very flavoursome dish. Badam is almond hence the name Badam Pasanda. Here I have used 1/2 15mm cubed lamb rather than strips and with the exception of the garam masala all the spices are added to the marinaded.
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If you have any comments or questions then please let me know and I'll try and answer them as best I can.
Ingredients
½ kg Cubed Lamb
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Grind the following spices:
1 - 2 Dried Chillies, (or to taste)
½ Tbsp Coriander Seed
1 tsp Cumin
¼ tsp Nutmeg
½ tsp Turmeric
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Liquidise and turn into a past:
1 - 2 Fresh Green Chillies
3 - 4 Garlic Cloves
1.5 cm Root Ginger
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80 -100 g Natural Set Yoghurt
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1 Large Onions, Finely Chopped
200 g Tin Chopped or skinned, seeded chopped fresh Tomatoes
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Pinch Garam Masala
Pinch Paprika
Other chicken, meat & vegetable dishes can also be found on my website