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How To make Lamb w/ Yoghurt Coconut Milk & Almond Masala (Badami Gos
1 ts Saffron threads
2 ts Caraway seeds
1/4 c Ghee (or melted butter)
1/2 ts Cardamom seeds
2 c Chopped onions
2 ts Chopped fresh ginger
2 c Coconut milk
1/2 c Cold water
2 c Unflavored yoghurt
2 ts Salt
4 1 in stick of cinnamon
6 Whole cloves
3 Cloves garlic chopped
1/2 ts Grnd red chili pepper
3/4 c Boiling 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
MUTTON KORMA | शादियों से अच्छा मटन कोरमा | Mutton Curry Recipe| MAKHMALI MUTTON KORMA | Zebi Zubair
Here is the delicious Mutton Korma recipe. This is so smooth & velvety that I have named it Makhmali Mutton Korma. This is an authentic Khandani recipe. I grew up seeing my mother cooking this recipe all my life We used ‘Sil-Batta’ to grind the spices. It’s an hour to be able to copy her style and bring to all of you.
Watch the Korma recipe for a step by step guide and let me know how you liked it!
#Muttoncurry #EidSpecial #ZebiZubair
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Below is the written recipe:
Ingredients:
For Step 1 (Marination & Cooking):
½ kg Mutton
1 medium Sliced Onion
Ginger Garlic & Onion Paste (8 Garlic Cloves + 1inch Ginger + 1 medium Onion)
½ cup Curd (thick)
1 tsp Kashmiri Mirch powder
1 tsp Coriander powder (Dhaniya powder)
1 tbsp Khoya / Mawa (Whole dried milk)
½ tsp Red Chilli powder
½ cup Oil + 2 tbsp pure Ghee
Salt to taste
For Step 2 (Makhmali Masala):
1 small Onion (Finely sliced)
3 Whole red Chilli
1 tbsp Grated Coconut
15 pcs Foxnut (Makhana)
12 pcs Cashewnut
1 tbsp Poppy Seeds (Khash-Khash)
1 Black Cardamom
3 Green Cardamom
1-inch Cinnamon Sticks
1-inch Mace (Javitri)
3 Black Peppers (Kali Mirch)
3 Cloves (Laung)
½ tsp Black Cumin (Syah Zeera)
Pinch of Nutmeg Powder (Jaifal)
Few drops Kewra water
1 tbsp Pure Ghee / Oil
Method for Step 1 cooking:
1. Wash mutton pieces and marinate with curd & salt for about 30 minutes.
2. Heat Oil/Ghee in a Cooker & add chopped Onions. Sauté till light golden brown in colour. Add Onion-Ginger-Garlic paste & cook till oil is separated.
3. Add Red Chili, Kashmiri Mirch & Dhaniya powder and mix well.
4. Add marinated Mutton & cook for few minutes.
5. Add Khoya/Mawa and cook till oil is separated.
6. Add a bit of water & cover the lid. Give pressure on low flame for five minutes & switch off.
Method for Step 2:
7. Heat 1 table spoon of oil/ghee in a pan. Sauté chopped onions till they turn pink. Add Foxnut (Makhana), Cashewnut, grated Coconut, Poppy seeds, and all the Garam Masala. Once cold fry all the ingredients and make a Makhmali Masala paste with 1 tbsp water.
8. Open the lid of cooker once cold.
9. Add Makhmali Masala and mix well on low flame.
10. Add water to prepare semi thick gravy and check the salt.
11. Cover the lid and put on pressure till tender.
12. Open the lid once the cooker turns cold to add Kewra drops.
Serve hot.
Tips:
1. The colour of Korma depends on the colour of fried Onions. Please avoid Onions from turning dark brown/over fried.
2. For Velvety/Makhmali texture, the Poppy seeds should be finely ground in the paste.
3. The Mutton can be replaced with Chicken if required. Cooking time will vary as Chicken becomes tender quickly.
4. Mawa/Khoya can be replaced with fresh Malai/Cream.
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Mutton Korma | Mutton chukka | Mughlai Mutton Gravy Recipe | Dhaba Style Mutton Curry | Chettinad mutton | Kari kulambu | Spicy Mutton Curry Punjabi Style | Avadhi Mutton Curry | Mutton Curry Recipe | Goat Meat Korma | Lamb Korma | Mutton Gravy | Lamb Curry Recipe | Easy Mutton Recipe
Lamb Pasanda Recipe - Lamb Korma - Badam Lamb - Badami Mutton - Mutton Passanda
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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 -
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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
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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Mutton Badami Korma Recipe By Tasty Table
#muttonbadamikorma#mutton#badamikorma#tastytable
Mutton Badami Korma presents by Tasty Table is a traditional recipe. Everyone loves to cook meat differently and easily. Here is a step by step Badami korma recipe. Give it a try and everyone must love it. Ingredients are very simple which one can find at home. Below are the ingredients in Urdu;
ajjza
Oil
Mutton
Leshan Paste
Adrak Paste
Pyaaz
Namak
Lal Mirch Powder
Kashmiri Lal Oil
Dhania Powder
Dahi
Kewra Water
Zafraan
BADAAM PASTE
Badaam
Khashkhash
Narial Powder
Milk
DARDRA GARAM MASALA
Kala Zeera
Sabz Ilaichi
Long
Kali Mirch
Daarcheeni
Jaifal
Javitri
SABAT GARAM MASALA
Curry Putta
Kali Mirch
Long
Sabz Ilaichi
Bari Ilaichi
Daarcheeni
Badiyan Ka Phool
Ingredients In English
Mutton
Vegetable Oil
Garlic Paste
Ginger Paste
Onion
Salt
Red Chili Powder
Paprika Powder
Coriander Powder
Yogurt
Kewra water
Saffron Strings
ALMOND PASTE
Almond
Coconut Powder
Poppy Seeds
Milk
COARSE GARAM MASALA
Black Cumin
Green Cardamom
Clove
Black Pepper
Cinnamon
Mace
Nutmeg
WHOLE GARAM MASALA
Curry Leave
Black Pepper
Clove
Cinnamon
Green Cardamom
Black Cardamom
Star anise
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#MuttonBadamiKorma #TastyTable#EasyRecipe
Mutton Badami Korma Recipe Degi Style l Badami Qorma Recipe #kitchenqueenwithsaima #badamikorma
Mutton Badami Korma Recipe Degi Style l Badami Qorma Recipe #kitchenqueenwithsaima #badamikorma #eidrecipes #kormarecipes #eidspecial #qormarecipes
Eid is just around the corner! Spend some quality time with your loved one at home by cooking the amazing Korma dishes just like the restaurants. Do try this recipe and enjoy cooking :)
Ingredients:
Mutton 1 kg
Onion
Garlic Cloves 5-6
Ginger
Coriander Powder 2 tsp
Turmeric Powder 1/2 tsp
Red Chilli Powder 1-2 tsp
Ghee
Almonds
Jayphal or Nutmeg
Jawatri Or Mace
Green Cardamom
Yoghurt
Garam Masala Powder
Kewra Water
Method:
-Take Onion (1-2), Garlic Cloves (5-6), Ginger into a grinder and make a paste.
-Once the paste is done add coriander powder (2tsp), turmeric powder (1/2 tsp), red chilli powder (1-2 tsp) and grind it to mix well.
-Take a pan add oil
-Add onion chopped (2-3) and fry then until golden brown.
-Remove the onion and then use the same pan. Add mutton in it.
-Add salt according to taste.
- Cook for 5-6 mins
-Add the paste.
-Mix it well and cook and cook until your mutton is cooked well.
-Take a grinder
-Add fried onion
-Add Almonds (5-6)
-Add yoghurt 2-3 tsp
-Add jayphal or nutmeg
-Add jawatri or mace
-Add green cardamom (4-5)
Grind everything well.
Open the pressure cooker
Remove the excessive oil in a bowl
-Open the gas flame and Add the grinded mixture.
-Cook for 5-6 mins
-Add garam masala
Add kewra water
-Add Almonds And turn off the flame and cover it.
Add the removed oil and garnish it with coriander leaves.
Ready To Serve.
For more Bakra Eid Special Videos click on the link below
Mutton Mandi Recipe
Mutton Roghan Josh
Mutton Kuna Gosht
Kashmiri Bhuna Gosht
Mutton Yakhni Pulao
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Do Pyaza Gosht Recipe
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Mutton Badami Korma Recipe Degi Style l Badami Qorma Recipe #kitchenqueenwithsaima #badamikorma #eidrecipes #kormarecipes #eidspecial #qormarecipes