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How To make Lamb w/ Yoghurt, Coconut Milk & Almond Masala (Badami Gos
1 ts Saffron threads
2 c Unflavored yoghurt
2 ts Caraway seeds
2 ts Salt
1/4 c Ghee (or melted butter)
4 ea 1 in stick of cinnamon
1/2 ts Cardamom seeds
6 ea Whole cloves
2 c Chopped onions
3 ea Cloves garlic chopped
2 ts Chopped fresh ginger
1/2 ts Grnd red chili pepper
2 c Coconut milk
3/4 c Boiling water
1/2 c Cold water
2 lb cubed lamb 1/2 c unsalted almonds
Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak for at least 10 minutes. Pour the saffron and its soaking liquid into a deep bowl and stir in the yoghurt, caraway seeds and salt. Add the lamb and turn it about with a spoon until all the pieces are evenly coated. Marinate the lamb at room temperature for about 30 minutes. Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes. Pour the almonds and their soaking water into a blender and blend until you have a smooth paste. Set aside. In a heavy casserole, heat the ghee over moderate heat until fairly hot. Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add the onions, garlic and ginger. Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown. With a slotted spoon, remove the lamb from the marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly. Stir in the marinade and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally. Pour in the coconut mild, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender. To serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it.
How To make Lamb w/ Yoghurt, Coconut Milk & Almond Masala (Badami Gos's Videos
How to make Almond Mutton Korma (Special Homemade Recipe)
How to make Almond White Mutton Korma at home is a simple and easy tutorial. With inclusion of almonds, yogurt, milk besides the desiccated coconut and poppy seeds; make this dish very healthy and wholesome. This recipe tasted great and everyone loved it.
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ALMOND (BADAMI) MUTTON KORMA RECIPE
Ingredients for Almond Paste
Almonds - 20-25 Pcs (soaked in water overnight and skin removed)
Poppi Seeds (khashkhash) - 1 Table Spoons (thoroughly washed and drained)
Desiccated Coconut - 2 Table Spoons
Fresh Full Cream Milk - ½ Cup
Pour all items in a blender and blend them till they form a paste. Set aside for later use.
Main Curry Ingredients
Mutton - 1 Kg
Onion - 2 medium (chopped)
Black pepper - 12-14 pcs whole
Cinnamon Sticks - 2-3 small pcs
Cumin seeds - ½ Tea Spoon
Cloves - 3-4 pcs
Green Cardamom - 4 pcs
Black Cardamom - 2 pcs
Jaifal (Nutmeg) - 1 small pc
Garlic Powder - 1 Table Spoon
Ginger Paste - 1 Table Spoon
Red Chili Powder - 1 Tea Spoon
Salt - 1 Tea Spoon
Coriander Crushed - 1 Tea Spoon
Turmeric - ½ Tea Spoon
Fresh Yoghurt - 1 ½ Cup
Cooking Oil - ½ Cup
Water - 2 glass
Heat oil in a suitable pan on medium heat. Add chopped onion and fry until golden brown. In between add Black pepper, Cinnamon Sticks, umin seeds, green & black cardamom and nutmeg. Now add mutton and cook for 5-6 minutes while progressively adding all Red Chilli Powder, Turmeric, Salt, Crushed Coriander while continuously mixing and cooking. Now add garlic powder, Ginger paste and keep cooking. Now add already prepared almond paste and keep mixing and cooking on medium flame for 2-3 minutes. Now add yoghurt and again keep mixing and cooking for about 5 minutes.
Now add 2 glass of water and cover with lid. Turn the flame to low and let it cook for 30-35 minutes till the time mutton becomes tender and well cooked.
Full of energy, very aromatic Badami Mutton Korma is ready to serve. Can be served with Naan, Paratha or Chapati at Sahoor or Dinner after Iftaar.
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Royal Lamb curry Recipe | Mutton curry with a creamy Almond sauce | Slow cooked
On Hello Ginger cooking channel, learn how to make the Royal Lamb curry, slow cooked with a creamy almond sauce.
There are many Indian dishes that were inspired, a few centuries ago, by dishes from other countries. Shahi korma – lamb cubes smothered in a rich almond and cream sauce – owes its ancestry to Persian food. This lamb curry recipe was mainly the royal house recipe made usually in older times and at the kitchens of royal people.This dish could be served with Plain or Spiced Basmati Rice or with an Indian bread (naan, chapati or Paratha).
This recipe uses the traditional slow cooking method. But as an alternative, you can use pressure cooker to fast cook the Lamb/Mutton.
Ingredients:
Boned Lamb or Mutton Meat - 500 grams (cut into 2.5cm (1in) cubes)
Almonds - 25 grams
Garlic - 3 cloves
Ginger - 1/2 Inch sized piece
Cardamom - 4
Cloves - 3
Cinnamon - 1 inch stick
Coriander Powder - 1 Teaspoon
Cumin Powder - 2 Teaspoon
Black Pepper - 1/2 Teaspoon
Chili Powder - 1 1/2 Teaspoon
Garam Masala - 1/4 Teaspoon
Cooking Cream - 150 ml
Onion - 1 large
Cooking Oil
Salt as Required
Water - 1 Cup or as required
Cooking Method:
1.Soak Almonds in water for an hour and peel off the skin.
2.Put the garlic, ginger, almonds and 3 tablespoons water into a blender and process to a paste.
3.Put the oil in a wide, heavy non-stick pan and set over medium–high heat. When the oil is hot, put in just enough meat pieces so that they lie in a single uncrowded layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way.
4.Put the cardamom pods, cloves and cinnamon into the hot oil in the pan. Within seconds the cloves will expand. Now add the onions and stir-fry until they turn a brownish color. Reduce the heat to medium. Add the paste from the blender as well as the coriander, cumin, black pepper and chili powder. Stir-fry for 3–4 minutes or until browned somewhat.
5. Add the meat cubes to the pan, along with any liquid that might have accumulated in the meat bowl, the salt, the cream and 120ml (4fl oz) water. Bring to a boil. Cover, reduce the heat to low and simmer for 1 hour until the meat is tender. Stir frequently during cooking.
6. Skim off any excess fat that floats to the top. Sprinkle with Coriander leaves and serve.
#lambcurry #mutton #muttoncurry
Try this recipe and share your feedback in the comments section. Have fun!
White Badami Korma Recipe By Food Fusion (Eid Recipe)
A traditional style White Badami Korma, must try. #HappyCookingToYou.
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Badami qorma
Recipe in English:
Ingredients:
• Almonds blanched 20-25
• Poppy seeds 1 tbs
• Coconut desiccated 2 tbs
• Milk 1 Cup
• Oil 2 tsp
• Almonds blanched 8-10
• Oil 1 cup
• Whole Spices 1 tsp
o Black pepper) 8
o Cloves 4-5
o Cardamom 3-4
o Black cardamom 1
o Cinnamon sticks 2
• Ginger Paste ½ tbs
• Garlic paste ½ tbs
• Mutton 750 gm
• Red Chili powder 1 tsp
• Nutmeg Mace powder ½ tsp
• Coriander powder 1 1/2 tsp
• Salt 1 1/2 tsp or to taste
• Green Cardamom Powder
• Prepared Almond mixture
• Yogurt 1 & 1/2 Cup
• Onion Fried 1 Cup
• Whole spice powder 1 tsp
• Kewra water 1 tbs
Directions:
1. In a blender add Almonds, coconut and poppy seeds with milk and blend to form a paste. Set aside.
2. In a pan, heat oil and add whole spices and fry, add mutton and fry. Add red chili powder, salt, ginger paste and garlic paste and fry until meat changes color.
3. Add nutmeg and mace powder, cardamom powder and yogurt and give a good mix. Now add almonds’ blended mixture and mix well. Cover and cook for 20-25 mins or until meat is tender. Add water if and when required.
4. Once meat is done add fried onion and mix. Add kewra water. Cook until desired thickness or gravy. Add garam masala. Garnish with fried almonds.
5. Badami Qorma is ready to serve.
Recipe in Urdu:
Ajza:
• Badam (boil karke chilke utare hue) 20-25
• Khashkhash (washed) 1 tbs
• Khopra powder 2 tbs
• Doodh 1 Cup
• Oil 2 tsp
• Badam (boil karke chilke utare hue) 8-10
• Oil 1 cup
• Sabit garam masala (Kali mirch 8, long 4-5, Hari Elaichi 3-4, Bari Elaichi 1, Dar chini 2) 2 tsp
• Adrak paste ½ tbs
• Lehsan Paste 1 tbs
• Mutton 750 gm
• Lal mirch powder 1 tsp
• Jaifil javitri powder ½ tsp
• Dhaniya powder 1 & 1/2 tsp
• Namak 1 & 1/2 tsp or to taste
• Hari ilaichi powder ½ tsp
• Dahi 1 & 1/2 Cup
• Pyaz Fried 1 Cup
• Garam masala powder 1 tsp
• Kewra water 1 tbs
Banane ka tareeka:
1. badam, khopray aur khashkhash ko milk k sath blender main pees len aur alaihda rakh lain
2. Ek degchi main oil garam karain aur sabit garam masala (kali mirch, long, hari ilichi, bari illichi aur dar chini) karkara kar mutton shamil kar ke bhoon lain. Lal mirch, namak, adrak paste, lehsan paste shamil karain.
3. Gosht ka color change hone parjaifil javitri powder, elaichi powder aur dahi shamil kar ke mix karain. Badam ka tayar shuda mixture shamil karke bhoon lain. Dhak laga kar 20-25 min ya gosht gal jane tak paka lain. Hasbe zaroorat pani shamil kar lain.
4. Gosht gal jane ke naad brown ki hue pyaz shamil kar lain aur kewra water shamil kar lain.apni marzi jitna shorba hone tak pakayen aur akhir main garam masala chirak kar dhak den. Fried badam se garnish karain.
Mutton Badami Korma Recipe Degi Style l Badami Qorma Recipe #kitchenqueenwithsaima #badamikorma
Mutton Badami Korma Recipe Degi Style l Badami Qorma Recipe #kitchenqueenwithsaima #badamikorma #eidrecipes #kormarecipes #eidspecial #qormarecipes
Eid is just around the corner! Spend some quality time with your loved one at home by cooking the amazing Korma dishes just like the restaurants. Do try this recipe and enjoy cooking :)
Ingredients:
Mutton 1 kg
Onion
Garlic Cloves 5-6
Ginger
Coriander Powder 2 tsp
Turmeric Powder 1/2 tsp
Red Chilli Powder 1-2 tsp
Ghee
Almonds
Jayphal or Nutmeg
Jawatri Or Mace
Green Cardamom
Yoghurt
Garam Masala Powder
Kewra Water
Method:
-Take Onion (1-2), Garlic Cloves (5-6), Ginger into a grinder and make a paste.
-Once the paste is done add coriander powder (2tsp), turmeric powder (1/2 tsp), red chilli powder (1-2 tsp) and grind it to mix well.
-Take a pan add oil
-Add onion chopped (2-3) and fry then until golden brown.
-Remove the onion and then use the same pan. Add mutton in it.
-Add salt according to taste.
- Cook for 5-6 mins
-Add the paste.
-Mix it well and cook and cook until your mutton is cooked well.
-Take a grinder
-Add fried onion
-Add Almonds (5-6)
-Add yoghurt 2-3 tsp
-Add jayphal or nutmeg
-Add jawatri or mace
-Add green cardamom (4-5)
Grind everything well.
Open the pressure cooker
Remove the excessive oil in a bowl
-Open the gas flame and Add the grinded mixture.
-Cook for 5-6 mins
-Add garam masala
Add kewra water
-Add Almonds And turn off the flame and cover it.
Add the removed oil and garnish it with coriander leaves.
Ready To Serve.
For more Bakra Eid Special Videos click on the link below
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Mutton Badami Korma Recipe Degi Style l Badami Qorma Recipe #kitchenqueenwithsaima #badamikorma #eidrecipes #kormarecipes #eidspecial #qormarecipes
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Mutton korma / Lamb korma Recipe | Traditional Mughlai Dish - Step by Step preparation with timing
The classic Indian dish made with goat. It's the homemade curry paste that makes this curry stand out from the rest. Serve over freshly cooked rice and naan bread, if desired.
Ingredients:
Mutton 500gms
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Bay leaves 3
Fried Onions 1 cup
Big Cardamom 3
Black Peppercorns 1 tsp
Green Cardamom 8
Mace 2
Cinnamon Sticks 2
Star Anise 1
Nutmeg 1/4
Cloves 8
Cashew Nuts 15
Yoghurt 1 cup
Turmeric Powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Kashmiri Red Chilli Powder 1 tbsp
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Salt to taste
Kewra water 1 tsp