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We hope you got benefit from reading it, now let’s go back to badami gosht (mutton in the cashews-almonds gravy) recipe. You can cook badami gosht (mutton in the cashews-almonds gravy) using 38 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to cook Badami Gosht (Mutton in the Cashews-Almonds Gravy):
- Take Marinations:
- Get 500-750 gms 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
- Take 1 Cup Hung Curd
- Get 1/2 tsp Turmeric Powder
- Provide 1 tsp Red Chilli Powder
- You need 1 tsp Kashmiri Red Chilli Powder
- Provide 2 tbsps Mustard Oil
- Get To Taste Salt
- Provide To Taste Sugar
- Take 2 tsps Garam Masala Powder (Homemade)
- Get 1 tsp Black Peppercorns (Freshly Cracked)
- Get 1/4 tsp Nutmeg Powder
- Use 1/4 tsp Mace Powder
- Use 1 Large Onion Paste
- Provide 2 tbsps (3 G) Paste (Ginger, Garlic & Green Chilli)
- Provide Tempering:
- Use 1-2 Bay Leaves
- You need 1 ” Cinnamon Stick
- Provide 1 Black Cardamom
- Take 4 Green Cardamoms
- Use 2 Dry Red Chillies (Whole)
- Use 1-2 Star Anise
- Use 6-7 Black Peppercorns
- Prepare 1 pod Mace/Javitri
- Take 1 tsp Cumin Powder
- You need 1 tsp Coriander Powder
- Provide 1 tbsp Bhuna Masala Powder (Homemade): Dry Red Chillies, Cumin Seeds, Black Peppercorns & Coriander Seeds
- Use For the Badami Gravy- (Everything’s need be pre-soaked, for about 30-45 mins time): 1/4 Cup Almonds
- Prepare 1/4 Cup Cashews
- Get 1 tbsp Charmagaz (Melon Seeds)
- Take 1/4 Cup Desiccated Coconut
- Prepare 1 tbsp Raisins
- Provide 1 tbsp Peanuts
- Use 2-3 Dry Red Chillies
- You need 4-5 Green Chillies (Slit)
- You need 1/4 Cup Cooking Oil (Any Vegetable Oil
- Prepare 2 tbsps Desi Ghee
- Get 500 gms Hot Water (For Cooking the Mutton)
Steps to make Badami Gosht (Mutton in the Cashews-Almonds Gravy):
- Firstly, clean & marinate the mutton with the aforementioned ingredients & set aside for at least 3 hrs time (overnight’s always best)
- 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
- Keep sautéing until the raw smell goes off & now, add in some salt & sugar & keep stirring, until golden brown
- 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
- Add a little water by washing the blender jar and add into the pan & sauté well
- 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
- 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
- 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
- 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
- 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
- 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
- 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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