|Mutton (gosht)||½ kg|
|Almonds (badam)||½ cup|
|Onion (payaz), chopped||1 cup|
|Ginger (adrakh) paste||1 tea spoon|
|Garlic (lahsan) paste||1 tea spoon|
|Turmeric (haldi) powder||½ tea spoon|
|Red chilli (lal mirch) powder||½ tea spoon|
|Curd (dahi)||½ cup|
|Caraway seeds (shahi jeera)||¼ tea spoon|
|Cinnamon (dalchini)||1” piece|
|Green cardamom (chhoti elaichi)||3|
|Coconut milk (nariyel ka doodh)||½ cup|
|Vegetable oil (Tel)||7-8 table spoon|
- 1. Cut mutton into small pieces and marinate it with turmeric and curd.
- 2. Take almonds, caraway seeds, cinnamon and green cardamom in a blender jar and grind it to make smooth paste. Keep this mixture aside.
- 3. Heat oil in a pan, add onion and cook it for 5-7 minutes.
- 4. Add garlic ginger paste, red chilli powder and stir it well.
- 5. Add mutton and salt and cook it for 15 minutes on low flame.
- 6. Add water and cook it till the mutton becomes soft (you may use pressure cooker at this stage).
- 7. Once mutton becomes soft add coconut milk and let it boil.
- 8. Now add the paste of almond mixture and let it cook on low flame.
- 9. Serve “Badam gosht” hot with nan or roti.
- Recipe Type : Curries, Mutton, Non vegetarian
No comments yet.