Badami Gosht Curry is a treat for the family as well as a delight for special occasions!
Badami Gosht Curry is a dish worthy of entertaining your guests on special occasions. Sounds hard for a beginner to make? Nope, its not. Here is a step by step recipe for a thick creamy gravy enveloping hearty soft meat pieces. Tired of the same old Mutton curry? This recipe is one way to treat and delight your guests. Hearty meat cooked in a thick luscious gravy with the flavors of almonds and warm spices. This delectable badami curry is worthy of serving to kings and queens!
This is a variation of a Korma which is a type of rich creamy and luscious gravy made with nuts, cream and butter/ghee. There are many variations, however because of the rich ingredients, it’s a dish served at special occasions. Korma is a great base gravy for meats and hearty vegetables alike.
Many beginners think its hard to make and don’t attempt to make Korma. Its actually not hard at all. In a few simple steps your korma will be ready in under 45 mins! You can use goat or lamb or chicken, whichever you prefer.
Also, why wait for special occasions? In this recipe, there is no cream, or butter or ghee. You will get the same great Korma flavor with less calories. A healthier option which allows you to devour the korma taste you love, more often.
Serve it with fragrant Basmati rice or homemade naan.
Makes 4-5 servings
Time: 45 mins
Ingredients:
- 2 lbs meat (goat, lamb or chicken with or without bones as you like)
- 1 1/2 cups of small diced onion
- 1 1/2 cup crushed tomatoes
- 2 tbsp ginger garlic paste
- 2 tbsp oil
- 1 tsp whole cumin seeds (jeera)
- 1-2 Black cardamom (elcho)
- 1 cinnamon stick
- 2 cloves (lavang)
- 2 cups water
- 1/2 tsp turmeric (haldi)
- 1/2 tsp red chili powder or whole green chili, adjust to your level of spiciness
- 1 tbsp Garam Masala
- 1 tsp salt
- 1 tbsp cumin coriander powder (dhana Jeera)
For the Paste:
- 1 tbsp fennel seeds (saunff)
- 1 tbsp sesame seeds (till)
- 1/2 cup fried onions (bilisto)
- 1/4 cup almonds
- 1/2 cup water
- Optional: garnish with chopped fresh cilantro, or mint leaves or sliced fresh ginger
Method:
- In a pressure cooker, on Medium high, add oil, whole spices, whole chili’s, and let it sizzle for 2-3 mins.
- Add onion and stir fry for 4 mins till golden brown.
- Add ginger garlic paste and stir fry for another min.
- Add tomatoes and all the powder spices along with salt.
- Add the meat and water. Cover and cook for 30-35 mins or until meat is fully cooked. If using chicken, cook less time
- While that’s cooking, add all the paste ingredients into a blender and blend to a thick paste consistency. Set aside.
- Once the pressure is released and meat is cooked, add the paste and cook/simmer for 10 mins uncovered on low. Stir often so it does not stick to the bottom.
- Optional: garnish with chopped fresh cilantro or mint leaves.
- Serve hot with naan, paratha, roti or rice and enjoy!
Tips:
- This is meant to be a thick gravy which is perfect for naan or paratha. You can add water to make it thinner to serve with rice.
- Have an Instant Pot, you can use it here. Use saute mode for the beginning and then use Pressure Cook mode.