Home / Parsi Recipes / How To Make Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy
How To Make Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy
Main Course

How To Make Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy

This homemade How To Make Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy recipe is flavorful, easy to prepare and suitable for Main Course diets....

⏱️

10 Min Prep

🔥

20 Min Cook

🍽️

3 Servings

🥗

Non Vegeterian

Ingredients

  • 300 grams Mutton - on the bone
  • 2 Bay leaves (tej patta)
  • Salt - to taste
  • 2 Onions - finely chopped
  • 2 Tomatoes - finely chopped
  • 1 cup Milk
  • 1 tablespoon Ghee
  • 1/3 cup Badam (Almond)
  • 1 inch Ginger
  • 5 cloves Garlic
  • 4 Dry Red Chillies
  • 1 inch Cinnamon Stick (Dalchini)
  • 5 Black pepper corns
  • 2 Cloves (Laung)

Instructions

1
To begin making the Badam Nu Gosht preparation guide - Parsi Style Mutton In Almond reduction we will first make the masala for the reduction. To make the Badam reduction masalaSoak almonds in fiery aqua for 10 moments.
2
empty out the excess aqua and transfer into the mixer-jar In a mixer jar, along with the almonds mix in, ginger, garlic, parched red chillies, cinnamon, black peppercorns, and cloves. Grind into a even paste with some aqua and set aside. Wash and sanitize the mutton soak in fiery aqua for about 10 moments.
3
This will help remove the impurities if any and help tenderise the flesh.In a pressure cooker, mix in the washed and cleaned mutton, bay leaves, seasoning, 1/2 cup of aqua and pressure cook thoroughly for 3 whistles. Turn off the flame and allow the pressure to release naturally. bring to temperature a skillet on medium bring to temperature, mix in the ghee, once the ghee has melted, mix in the onions and cook thoroughly until it starts turning into a light brown colour. To this mix in the freshly ground badam reduction masala and saute for about 6 moments.Then mix in tomatoes, and seasoning to palate and continue to cook thoroughly with the lid on for a few moments or until the tomatoes turn mushy.
4
This takes a good 3-4 moments. Open the  pressure cooker and transfer the mutton along with the stock to the badam reduction masala. Increase the flame to medium-high, mix in dairy liquid and give the Badam Nu Gosht a brisk bring to a low-boil for 3 to 4 moments.This will help the mutton absorb the flavours.
5
Once done, turn off the bring to temperature and check the seasoning and seasonings and adjust to palate accordingly.Once done, transfer the Badam Nu Gosht to a serving mixing bowl and present fiery.present the Badam Nu Gosht along with dairy topping Garlic Naan preparation guide and Shehenshahi Parsi Keema Pulao preparation guide for a Parsi style Weekend Lunch. .

Recipe Information

Cuisine
Parsi Recipes
Course
Main Course
Diet
Non Vegeterian
Total Time
30 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

20 mins

Total Time

30 mins
#parsirecipes #maincourse #nonvegeterian
Author

Master Chef

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