Badami Gosht Korma Recipe | How to Make Lamb Almond Korma | Mutton Recipe | Smita Deo
Learn How To Make Lamb Almond Korma Recipe from Chef Smita Deo only on Get Curried. Make this Mutton Recipe, a quick and easy Badami Gosht Korma Recipe at your home and share your experience with us in the comments below.
Ingredients:-
4 tbsp. Ghee
1 kg. Mutton
3 tbsp. Ginger-Garlic Paste
1 cup Fried Onions
½ tsp. Rose Water
Whole Spices:-
1-inch Cinnamon
4 Green Cardamoms
2 Black Cardamoms
Dry Spices:-
1 tbsp. Coriander Seed Powder
½ tbsp. Cumin Seed Powder
¼ tbsp. Turmeric Powder
2 tbsp. Red Chilli Powder
For Almond and Yoghurt Paste:-
1 cup Almonds, soaked in warm water and skinned
2 cups Yoghurt
Method:-
1. In a wok melt ghee and add the mutton and whole spices to it.
2. Fry the mutton until golden in colour.
3. In a mixer/grinder, grind together ½ cup almonds and 3 tbsp. Yoghurt to a smooth paste.
4. Add ginger-garlic paste, dry spices and mix well. Fry again for 2 minutes.
5. Now add the almond and yoghurt paste and turn the flame to low.
6. Add the rest of the yoghurt and saute until the oil separates on a high flame.
7. Then add fried onions, rest of the almonds and stir until the oil separates.
8. Add 3-4 cups water, salt and mix well.
9. Cover with a lid and cook on a medium flame for 20 minutes or until the mutton is cooked.
10. Add rose water and cook for 2 minutes covered with a lid.
Lamb Badami Korma is ready!
HAPPY COOKING!
Host: Smita Deo
Copyrights: REPL
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North Indian Chicken Korma
This Chicken Korma is creamy, and velvety with the perfect hum of spices, and is definitely up there as one of my favourite curries of all time!
The caramelized onions and spiced yogurt give this korma such an amazing depth of flavour. Great over hot basmati rice or served with warm chapathis. Enjoy! :)
Full recipe listed below. I hope you enjoy this video :)
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RECIPE
INGREDIENTS
5 tbsp, Canola Oil
2 medium Onions, chopped
10 raw Cashews
1 cup, Whole Yogurt
1/2 tsp, Turmeric
1 tsp, Coriander Powder
1 tsp, Red Chilli Powder
2 tsp, Garam Masala
1 stick of Cinnamon
3 Green Cardamom Pods
1 Black Cardamom
5 Cloves
10 Black Peppercorns
1 Bay Leaf
1 tsp, finely grated Ginger
1 tsp, finely grated Garlic
1 lb, boneless skinless Chicken Thighs cut into big chunks
1 cup, Water
Salt to taste
Fresh chopped Coriander to garnish
METHOD
Place 2 tbsp of oil in a heavy bottom pot, and heat on medium-low. Add onions and slowly sauté for 10-15 minutes until deeply browned. Allow to cool, and transfer to a blender with cashews. Blend until smooth, adding a little bit of water if necessary to form a thick paste.
In a bowl, whisk together yogurt, turmeric, coriander powder, red chilli powder, and garam masala until fully mixed. Set aside.
Heat remaining 3 tbsp in same pot on medium-low heat. Add cinnamon, green and black cardamom pods, cloves, black peppercorns, and bay leaf. Sauté for 15-30 seconds or until cloves have puffed up. Then add grated ginger and garlic and fry for an additional 30 seconds.
Increase heat to high, and add chicken. Cook for 5-7 minutes, stirring frequently until the chicken no longer looks raw on the outside.
Stir in spiced yogurt, onion paste, and salt to taste and reduce heat to medium-low. Partially cover with a lid and cook for 10-12 minutes, stirring often until the oils begin to separate along the edge of the curry.
Add water, and increase heat to medium. Cook for an additional 15-20 minutes partially covered until the chicken is tender and cooked through.
Remove from heat and garnish with fresh chopped coriander leaves. Enjoy! :)
MUSIC
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Easy Lamb Korma Recipe | Restaurant Style
Korma curry is a popular Indian restaurant dish, mild in heat but the flavour is not bland. A must-try delicious lamb curry the whole family can enjoy! Korma curries are the mildest curries which are originated in India and are recreated in the UK and across the world.
Full Recipe Detail ▶️
???? Ingredients
▢500 g Lamb About 18oz, Boneless lamb/mutton, cut into 2 pieces
▢1 tsp Garlic Garlic paste/grated
▢1 tsp Ginger Ginger paste/grated
▢½ tsp Turmeric
▢1 tsp Garam masala
▢1 tbsp Yoghurt Natural plain yoghurt or greek yoghurt
▢½ tsp Salt
Curry Ingredients & Spices
▢3-4 Shallot Or brown onions, finely chopped
▢1 tbsp Garlic Grated garlic or garlic paste
▢2 tsp Ginger Grated ginger or ginger paste
▢1 tsp Chilli powder Or paprika powder
▢½ tsp Turmeric
▢1½ tsp Garam masala
▢½ tsp Coriander powder
▢3 tbsp Yoghurt Plain or Greek yoghurt
▢6 tbsp Coconut milk Full fat cream coconut milk
▢1½ cup Water Add more water if needed
▢2 tbsp Ghee Or Butter
▢2 tbsp Cooking oil Vegetable, sunflower, canola or neutral flavour oil
▢1 Cinnamon stick
▢3 Bay Leaves
▢5-6 Green Cardamom
▢1 tsp Cumin seeds
▢1½ tsp Salt Or salt to taste
Garnish
▢Coriander Roughtly chopped
▢Almond flakes Toasted
Instruction
Marinate the lamb for for at least 15 minutes to 1 hour.
Melt the ghee, and drizzle 2 tablespoon of oil. Add bay leaves, cinnamon, cardamom, and cumin seeds follow with chopped onion, ginger and garlic.
Once the onion is brown, add turmeric, chilli, garam masala, and coriander powder.
Add the marinated lamb pieces, cook for 2-3 minutes and pour the water and bring to simmer.
Reduce the heat into low-medium heat and stir in the yoghurt and half of coconut milk ( 3 tbsp ). Season with salt.
Close the lid and cook until meat is soft then add the rest of the coconut milk.
Add water if the sauce is too thick and transfer to serving plate.
Enjoy with naan or rice.
#lambkorma #indianrecipe #curry #fakeaway
The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
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KitchenAid Stainless Steel Box Grater -
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Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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#chickencurry #curry #easycurry
???????????????? Lamb Curry Recipe - Indian Easy Masala - Kadai Gosht Karahi
Lamb Curry Recipe - Indian Easy Masala - Kadai Gosht Karahi
Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced. Potato poori: crisp poori piled with potatoes and onions, sweet and sour sauce, yoghurt and sev (vermicelli). Raita: yoghurt relish. Saag: spinach. Samosas: crisp, deep-fried triangular pastry stuffed with spiced vegetables like onions, or meat, served with chutney or yoghurt. Seekh kebab: skewered and grilled meat. Sev poori: crisp poori piled with potato and onions and sweet and sour sauce and with sev (vermicelli). Tamarind: tree producing flat, beanlike pods which have become essential in Indian cooking; often made into a chutney as a dip for deep-fried snacks and the juice is used extensively in South Indian cooking. Tandoor: barrel-shaped mud or clay oven used for roasting meats and baking bread (moistened and placed against the sides of the oven). Thali: complete meal on a tray with each curry, relish and dessert in separate bowls or katori, plus bread or rice. Tikka: small pieces of chicken or lamb served as an appetizer. Vindaloo: very hot dish seasoned with ground-roasted spices and chilies with vinegar and/or tamarind; a specialty of central and western coastal India with a strong flavor. - - - - - - -
If I Could Only Make ONE Dish for guests
You are going to LOVE this vegan coconut chickpea curry
Curry has been a staple in my life and while I grew up with Jamaican curry dishes, as an adult I've grown to love curries of all backgrounds. This is a combination of a few cultural inspirations that I've thrown together into something my family loves to eat, especially when making it with some homemade naan.
It's fairly easy to make even though it looks like a lot of ingredients and I'm sure you'll love it.
Give it a try and let me know what you think!
???? Shop Merch! ????
★Recipe ★
????
Timestamps:
00:00 How to Make Vegan Coconut Chickpea Curry
3:50 Vegan Coconut Chickpea Curry Finished
4:02 Why I love curry
5:24 Why so many seasonings in curry
5:59 What curry to buy from the store
7:22 What else can I add to the dish
8:01 Tomato paste can vs tube
8:20 How to swap coconut milk
9:55 Merch launch announcement
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