Easiest Way to Cook Delicious Badami Gosht (Mutton in the Cashews-Almonds Gravy)

Badami Gosht (Mutton in the Cashews-Almonds Gravy).

You can have Badami Gosht (Mutton in the Cashews-Almonds Gravy) using 38 ingredients and 12 steps. Here is how you cook that.

Ingredients of Badami Gosht (Mutton in the Cashews-Almonds Gravy)

  1. It’s of Marinations:.
  2. You need 500-750 gms of Mutton (Tender Goat)- The measurements I’ve given is, with what I’ve prepared it but if you want to prepare on a large scale than this- Just double/triple all that.
  3. You need 1 Cup of Hung Curd.
  4. Prepare 1/2 tsp of Turmeric Powder.
  5. It’s 1 tsp of Red Chilli Powder.
  6. Prepare 1 tsp of Kashmiri Red Chilli Powder.
  7. You need 2 tbsps of Mustard Oil.
  8. You need To Taste of Salt.
  9. You need To Taste of Sugar.
  10. You need 2 of tsps Garam Masala Powder (Homemade).
  11. You need 1 tsp of Black Peppercorns (Freshly Cracked).
  12. Prepare 1/4 tsp of Nutmeg Powder.
  13. It’s 1/4 tsp of Mace Powder.
  14. It’s 1 of Large Onion Paste.
  15. Prepare 2 tbsps (3 G) of Paste (Ginger, Garlic & Green Chilli).
  16. Prepare of Tempering:.
  17. Prepare 1-2 of Bay Leaves.
  18. It’s 1 of ” Cinnamon Stick.
  19. You need 1 of Black Cardamom.
  20. Prepare 4 of Green Cardamoms.
  21. You need 2 of Dry Red Chillies (Whole).
  22. You need 1-2 of Star Anise.
  23. It’s 6-7 of Black Peppercorns.
  24. You need 1 pod of Mace/Javitri.
  25. You need 1 tsp of Cumin Powder.
  26. It’s 1 tsp of Coriander Powder.
  27. Prepare 1 tbsp of Bhuna Masala Powder (Homemade): Dry Red Chillies, Cumin Seeds, Black Peppercorns & Coriander Seeds.
  28. Prepare of For the Badami Gravy- (Everything’s need be pre-soaked, for about 30-45 mins time): 1/4 Cup Almonds.
  29. You need 1/4 Cup of Cashews.
  30. Prepare 1 tbsp of Charmagaz (Melon Seeds).
  31. You need 1/4 Cup of Desiccated Coconut.
  32. Prepare 1 tbsp of Raisins.
  33. Prepare 1 tbsp of Peanuts.
  34. You need 2-3 of Dry Red Chillies.
  35. Prepare 4-5 of Green Chillies (Slit).
  36. It’s 1/4 Cup of Cooking Oil (Any Vegetable Oil.
  37. You need 2 tbsps of Desi Ghee.
  38. You need 500 gms of Hot Water (For Cooking the Mutton).

Badami Gosht (Mutton in the Cashews-Almonds Gravy) instructions

  1. Firstly, clean & marinate the mutton with the aforementioned ingredients & set aside for at least 3 hrs time (overnight’s always best).
  2. In a deep frying pan/wok: Add in the admixture of the ghee & oil, over a medium flame & then add in the Tempering Spices & allow it to release its aromatic fragrances & then, add into it the sliced onions & 3G Paste & sauté until translucent.
  3. Keep sautéing until the raw smell goes off & now, add in some salt & sugar & keep stirring, until golden brown.
  4. Now, in a blender jar: Blend the soaked dry fruits & other ingredients altogether to a fine & smooth paste & add into the frying pan & sauté along with rest other ingredients by stirring vigorously & continuously.
  5. Add a little water by washing the blender jar and add into the pan & sauté well.
  6. Please be mindful- Not to increase the flame & keep it in the Low-Medium throughout the entire cooking process (sorta, slow cooking procedure)- As the gravy would very much tend to catch the bottom of the pan, if not extremely careful to keep on stirring it quite vigorously & frequently.
  7. Put the lid on & allow it to slow cook for about 10 mins time & when the oil separates from the gravy- Goes in the Mutton & sauté until it comes to the boiling point.
  8. Add in the rest of the hot water now & allow it to slow cook for the next 1 hour’s time- Stirring & Checking in between quite often.
  9. When done- then, open the lid & check if the mutton’s well cooked & the gravy consistency is perfect or not- The white-creamy gravy in this recipe should be absolutely rich & thick/creamy & no way runny.
  10. If required, add a little more hot water & cook it for another 10-15 mins time depending on the texture & quality of your mutton & gravy- both.
  11. Once all done perfectly, now add in some more garam masala powder & the slit chillies & a dollop of ghee (optional) & turning off the flame- Let it sit on the oven, in its standby position for about 10-15 mins time before serving it absolutely hot.
  12. Serve it piping hot with plain rice fried rice, Roti/Chapatis/Nun/Kulcha/Lachha Paratha & similar & relish & devour your FEAST to the brim.

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