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How To make Lamb w/ Yoghurt, Coconut Milk & Almond Masala (Badami Gosht
1 t Saffron threads
2 c Unflavored yoghurt
2 t Caraway seeds
2 t Salt
1/4 c Ghee (or melted butter)
4 1 in stick of cinnamon
1/2 t Cardamom seeds
6 Whole cloves
2 c Chopped onions
3 Cloves garlic chopped
2 t Chopped fresh ginger
1/2 t Grnd red chili pepper
2 c Coconut milk
3/4 c Boiling water
1/2 c Cold water
2 lb 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 Gosht's Videos
badami gosht korma | mutton almond curry | Bakri eid special | shifa's rasoi
Badami korma
Ingredients
mutton 1/2 kgs
Fried onions 3 medium sized onions
Almonds 18-20
Ginger garlic paste 2 tbsp
Salt 1/2 tsp or to taste
Coriander powder 2 tsp
Red chilly powder 1.5 tsp
Turmeric powder 1/2 tsp
Yoghurt 3/4 cup
bay leaf 1-2
Cloves 5
Black peppercorns 8-10
Cinnamon sticks 3-4
Green cardamom pods 2
Garam masala 1/2 tsp
Sliced almonds 3-4 tbsp
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Shahjahani Korma - Mughlai Korma Recipe -Indian Goat Meat Recipe
#ShahjahaniKorma is a rich, indulgent dish named after the Mughal Emperor Shahjahan, the builder of the Taj Mahal, one of the Seven Wonders of the modern world. This Mutton/Goat Korma has hints of it's Central Asian origins namely in the use of dried Apricots, Almonds and Saffron. These ingredients give it a unique blend of spicy, fruity and nutty flavours. This dish was originally almost always cooked with lamb or large goat. This is a wonderfully rich and flavourful dish to cook for a special occasion.
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LAMB PASANDA RECIPE
LAMB PASANDA
TODAY KELLY MAKES A DELICIOUS LAMB PASANDA USING THE CURRY BASE SAUCE SHE MADE IN OUR PREVIOUS VIDEO.
THIS IS A BEAUTIFULLY CREAMY AND FLAVOURSOME MILD CURRY THAT EVERYONE WILL LOVE.
LAMB PASANDA
INGREDIENTS (SERVES 6)
60ml (2 tbsp) ghee
800g (2lbs) lamb shoulder, cubed
30ml (2 tbsp) ground turmeric
500ml (2 cups) curry base sauce
50g (½ cup) ground almonds
30ml (1 tbsp) sugar
50g (⅓ cup) sultanas
100g (3oz) creamed coconut
15ml (1 tbsp) garam masala
125ml (½ cup) single cream
30g (⅓ cup) flaked almonds
60ml (4 tbsp) cilantro, for garnishing
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White Badami Korma Recipe By Food Fusion (Eid Recipe)
A traditional style White Badami Korma, must try. #HappyCookingToYou.
Written Recipe:
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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.
BADAMI MUTTON KORMA | Badam Gosht | Almond Gosht | Badami Gosht Korma ❤️| By Kokab Khwaja
#badamimuttonkorma #Almond_Gosht #muttonkorma #korma
BADAMI MUTTON KORMA | Badam Gosht | Almond Gosht | Badami Gosht Korma ❤️| By Kokab Khwaja
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Badami Mutton Korma | Mutton Korma Recipe | Bakra Eid Recipe
Badami Mutton Korma trust me its so delicious Must Try
Ingredients:
for Almond Mixture
• Almonds blanched 25-27
• Khashkhash (Poppy seeds) 1 tbs
• Coconut powdwe 2 tbs
• Milk 1 Cup
for Garnishing :
• Almonds blanched 8-10
For Cooking Mutton :
• Oil 1 cup
• Whole Spices 2 tbs
• Ginger Garlic Paste 1 tbs
• Mutton 1 Kg
• Red Chili powder 1 tbs
• Jailfal Javitri powder (Nutmeg Mace powder) 1 teaspoon
• Coriander powder 1 tsp
• Salt as per liking
• Cardamom Powder 1 teaspoon
• Prepared Almond mixture
• Yogurt 1 & 1/2 Cup
• Onion Fried 1 Cup
Directions:
1. In a blender add Almonds, coconut and Khashkhash with milk blend it well and set aside
2. In a pan, heat oil and add whole spices, ginger garlic paste, mutton and fry for few minutes until mutton changes colour
3. Add red chili powder, salt, jaifal javitri powder, Elaichi powder, coriander powder and yogurt and give a good mix. Now add almonds’ blended mixture and mix well. Cover and cook for 1 hour or until meat is tender. Add water if and when required.
4. Once meat is done add fried onion and mix. Cook until desired thickness or gravy. Garnish with fried almonds.
5. Badami Qorma is ready to serve.