Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy
A non-veg Parsi Recipes recipe with mutton - on the bone, bay leaves (tej patta), salt - to taste. Ready in 30 min, serves 3.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy we will first make the masala for the gravy
mutton - on the bone(300 grams)badam (almond)(1/3 cup) - 2
To make the Badam gravy masalaSoak almonds in hot water for 10 minutes
badam (almond)(1/3 cup) - 3
Drain the excess water and transfer into the mixer-jar In a mixer jar, along with the almonds add, ginger, garlic, dry red chillies, cinnamon, black peppercorns, and cloves
inch ginger(1)cloves garlic(5)dry red chillies(4)inch cinnamon stick (dalchini)(1)black pepper corns(5)cloves (laung)(2) - 4
Grind into a smooth paste with some water and set aside
- 5
Wash and clean the mutton soak in hot water for about 10 minutes
mutton - on the bone(300 grams) - 6
This will help remove the impurities if any and help tenderise the meat
- 7
In a pressure cooker, add the washed and cleaned mutton, bay leaves, salt, 1/2 cup of water and pressure cook for 3 whistles
mutton - on the bone(300 grams)bay leaves (tej patta)(2)salt - to taste - 8
Turn off the flame and allow the pressure to release naturally
- 9
Heat a skillet on medium heat, add the ghee, once the ghee has melted, add the onions and cook until it starts turning into a light brown colour
onions - finely chopped(2)ghee(1 tablespoon) - 10
To this add the freshly ground badam gravy masala and saute for about 6 minutes
badam (almond)(1/3 cup) - 11
Then add tomatoes, and salt to taste and continue to cook with the lid on for a few minutes or until the tomatoes turn mushy
salt - to tastetomatoes - finely chopped(2) - 12
This takes a good 3-4 minutes
- 13
Open the pressure cooker and transfer the mutton along with the stock to the badam gravy masala
mutton - on the bone(300 grams)badam (almond)(1/3 cup) - 14
Increase the flame to medium-high, add milk and give the Badam Nu Gosht a brisk boil for 3 to 4 minutes
milk(1 cup)badam (almond)(1/3 cup) - 15
This will help the mutton absorb the flavours
mutton - on the bone(300 grams) - 16
Once done, turn off the heat and check the salt and seasonings and adjust to taste accordingly
salt - to taste - 17
Once done, transfer the Badam Nu Gosht to a serving bowl and serve hot
badam (almond)(1/3 cup) - 18
Serve the Badam Nu Gosht along with Cheese Garlic Naan Recipe and Shehenshahi Parsi Keema Pulao Recipe for a Parsi style Weekend Lunch
badam (almond)(1/3 cup)cloves garlic(5)
Nutrition Facts
Per serving
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Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy
A non-veg Parsi Recipes recipe with mutton - on the bone, bay leaves (tej patta), salt - to taste. Ready in 30 min, serves 3.
Curated byKavya Sharma🇮🇳
Directions
18 steps- 1
To begin making the Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy we will first make the masala for the gravy
mutton - on the bone(300 grams)badam (almond)(1/3 cup) - 2
To make the Badam gravy masalaSoak almonds in hot water for 10 minutes
badam (almond)(1/3 cup) - 3
Drain the excess water and transfer into the mixer-jar In a mixer jar, along with the almonds add, ginger, garlic, dry red chillies, cinnamon, black peppercorns, and cloves
inch ginger(1)cloves garlic(5)dry red chillies(4)inch cinnamon stick (dalchini)(1)black pepper corns(5)cloves (laung)(2) - 4
Grind into a smooth paste with some water and set aside
- 5
Wash and clean the mutton soak in hot water for about 10 minutes
mutton - on the bone(300 grams) - 6
This will help remove the impurities if any and help tenderise the meat
- 7
In a pressure cooker, add the washed and cleaned mutton, bay leaves, salt, 1/2 cup of water and pressure cook for 3 whistles
mutton - on the bone(300 grams)bay leaves (tej patta)(2)salt - to taste - 8
Turn off the flame and allow the pressure to release naturally
- 9
Heat a skillet on medium heat, add the ghee, once the ghee has melted, add the onions and cook until it starts turning into a light brown colour
onions - finely chopped(2)ghee(1 tablespoon) - 10
To this add the freshly ground badam gravy masala and saute for about 6 minutes
badam (almond)(1/3 cup) - 11
Then add tomatoes, and salt to taste and continue to cook with the lid on for a few minutes or until the tomatoes turn mushy
salt - to tastetomatoes - finely chopped(2) - 12
This takes a good 3-4 minutes
- 13
Open the pressure cooker and transfer the mutton along with the stock to the badam gravy masala
mutton - on the bone(300 grams)badam (almond)(1/3 cup) - 14
Increase the flame to medium-high, add milk and give the Badam Nu Gosht a brisk boil for 3 to 4 minutes
milk(1 cup)badam (almond)(1/3 cup) - 15
This will help the mutton absorb the flavours
mutton - on the bone(300 grams) - 16
Once done, turn off the heat and check the salt and seasonings and adjust to taste accordingly
salt - to taste - 17
Once done, transfer the Badam Nu Gosht to a serving bowl and serve hot
badam (almond)(1/3 cup) - 18
Serve the Badam Nu Gosht along with Cheese Garlic Naan Recipe and Shehenshahi Parsi Keema Pulao Recipe for a Parsi style Weekend Lunch
badam (almond)(1/3 cup)cloves garlic(5)
About this recipe
A non-veg Parsi Recipes recipe with mutton - on the bone, bay leaves (tej patta), salt - to taste. Ready in 30 min, serves 3.
Nutrition Facts
Per serving (3 servings)
Rate this recipe
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