Badami Gosht Korma is a delicately flavored mutton dish, that was traditionally slow cooked to infused the wonderful spices into the meat along with rich almond paste. A delicious dish imbibing badam or almond as a thickening and flavoring agent, this is commonly prepared during the festival of Eid ul Fitr, and can be enjoyed with Laccha Paratha, Butter and Garlic Naan or Fried Onion and Dried Fruits Pilaf.
With cooking techniques evolving with time and less time at hand for cooking, this dish is now made in pressure cooker which reduces the cooking time a lot yet keeping the taste and texture quite comparable to the slow cooking process.
Along with being creamy, Badami Gosht Korma is luscious as well. During my college days, my local friends often used to bring Badami Gosht Korma for lunch hour. We literally waited for them to bring Badami Gosht Korma so that our group could relish it with joy.
Later on, I learned its recipe and started preparing it as well. I am sure the recipe of Badami Gosht Korma would interest you as well, that is the reason why I have shared it with you all, do read it and make this delicacy soon:
You might also like
Badami Gosht Korma Recipe
Badami Gosht Korma
Badami Gosht Korma is a delicately flavored mutton dish, that is slow cooked to infused the wonderful spices into the meat.
- 1/2 cup Almonds Blanched and peeled
- 3 tbsp Ghee
- 3 tbsp Vegetable oil
- 3-4 Cloves
- 4-5 Black pepper corns
- 2 Black cardamoms
- 1/2 cup Onion Thinly sliced
- 1 tsp Ginger Chopped
- 1 tsp Garlic Chopped
- 2 tsp Ginger garlic paste
- 750 g Mutton
- 1 cup Golden fried onions
- 2 tsp Coriander powder
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp Black pepper powder
- 1/2 tsp Garam masala powder
- Salt To taste
- 1 tbsp Honey
- 5-6 drops Kewra essence
- 1/2 tsp Cardamom powder
- Almond flakes and golden fried onions For garnishing
Heat ghee and vegetable oil in a pan.
When the oil is hot, add cloves, black peppercorns and black cardamom and let them crackle for a few seconds.
Add onion and fry till pinkish in color.
Add ginger and garlic and fry till onion turns golden brown.
Remove the pan from heat and let the masala cool.
Once the masala is cooled, grind it in a blender along with almonds to make a smooth paste.
Use little water if required.
Transfer the masala in the pan.
Add mutton and fry on high heat for 4-5 minutes.
Add crushed golden fried onions, coriander powder, kashmiri red chilli powder, black pepper powder, garam masala powder and salt and fry for 2-3 minutes.
Now add a cup of water and pressure cook till motion is nicely cooked.
I usually pressure cook for one whistle on high heat and then simmer the heat and cook for 10-12 minutes on low heat.
Add honey, kewra essence and cardamom powder and cook for a minute.
Garnish with almond flakes.
Serve hot with Naan or Laccha Paratha.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.