Badami Gosht Korma Recipe | How to Make Lamb Almond Korma | Mutton Recipe | Smita Deo
Learn How To Make Lamb Almond Korma Recipe from Chef Smita Deo only on Get Curried. Make this Mutton Recipe, a quick and easy Badami Gosht Korma Recipe at your home and share your experience with us in the comments below.
Ingredients:-
4 tbsp. Ghee
1 kg. Mutton
3 tbsp. Ginger-Garlic Paste
1 cup Fried Onions
½ tsp. Rose Water
Whole Spices:-
1-inch Cinnamon
4 Green Cardamoms
2 Black Cardamoms
Dry Spices:-
1 tbsp. Coriander Seed Powder
½ tbsp. Cumin Seed Powder
¼ tbsp. Turmeric Powder
2 tbsp. Red Chilli Powder
For Almond and Yoghurt Paste:-
1 cup Almonds, soaked in warm water and skinned
2 cups Yoghurt
Method:-
1. In a wok melt ghee and add the mutton and whole spices to it.
2. Fry the mutton until golden in colour.
3. In a mixer/grinder, grind together ½ cup almonds and 3 tbsp. Yoghurt to a smooth paste.
4. Add ginger-garlic paste, dry spices and mix well. Fry again for 2 minutes.
5. Now add the almond and yoghurt paste and turn the flame to low.
6. Add the rest of the yoghurt and saute until the oil separates on a high flame.
7. Then add fried onions, rest of the almonds and stir until the oil separates.
8. Add 3-4 cups water, salt and mix well.
9. Cover with a lid and cook on a medium flame for 20 minutes or until the mutton is cooked.
10. Add rose water and cook for 2 minutes covered with a lid.
Lamb Badami Korma is ready!
HAPPY COOKING!
Host: Smita Deo
Copyrights: REPL
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Badami Mutton Recipe | Lazzat | Samina Jalil | 19 April 2022 | Masala Tv Recipes
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#BadamiMutton #CocktailChaat #MasalaTv
Badami Mutton Recipe like a piece of heaven on earth. These present beautifully and you won't be able to resist these !
Watch this Masala TV video to learn how to make Badami Mutton, Cocktail chaat and Pina colada shake Recipe.
This show of Lazzat with Chef Samina Jalil aired on 19 April 2022.
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Badami Mutton
Ingredients:
Mutton meat 750 gm
Yogurt 1 cup
Ginger garlic paste 1 tbsp
Fried onion ½ cup
Mix all spice 1 tbsp
All spice powder ½ tsp
Red chili powder 1 tsp
Turmeric ¼ tsp
Coriander powder 1 tbsp
Clarified butter ¾ cup
Almonds (soaked & peeled) ½ cup
Screw pine essence 3-4 drops
Ginger finely chopped 2 tbsp
Method:
Mix all ingredients except almonds and onion. Add 1 cup of water cook. When it tender add fried onion, all spice powder and mace, nutmeg cook for 10 minute. Dish out garnish with almonds. Serve with shermil.
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Cocktail chaat
Ingredients:
Boiled white chickpeas 2 cups
Boiled potato 1 cup
Boiled red kidney beans 1 cup
Bananas 2
Sour chuntey 4 tbsp
Sweet chuntey 4 tbsp
Thai chili sauce 2tbsp
Chaat masala 1-1/2 tsp
Papri as required
Green coriander, green chili as required
sav as required
Method:
Papri pour on glass now add boil white chickpeas ,boil potato ,boil red kidney ,banana ,sweet and sour chantey and chaat masala mix .then pour in small glasses .finally garnish with green coriander , green chili and sav .
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Pina colada shake
Ingredients:
Pineapple 1 cup
Coconut milk powder as required
Condensed milk ½ tin
Banana 2
Ice as required
Pineapple juice 1 cup
Method:
Blend all ingredients in blender and serve.
White Mutton Curry: Written Recipe in Description #muttoncurry #spicymuttoncurry #whitemutton
MOOH MIYA MUTTON RECIPE:- Ingredients &
Recipe below:
- Marinate 1 kg mutton with 1 tbsp each of salt, crushed black pepper, roasted crushed coriander seeds, roasted crushed cumin seeds, 2 tbsp ginger-garlic paste and 1 cup curd. Let it sit for half an hour.
- Heat 4-5 tbsp oil in a Kadhai and add in 1 bay leaf, 1 mace, 2.5 inch cinnamon stick, 5 cloves, 4 green & 1 black cardamom and 1 string of curry leaves. Let them pop for 40 seconds then add in the marinated mutton.
- Fry the mutton on high for 8-10 minutes. Prepare a paste by blending together 6-8 boiled onions, 12-15 cashew nuts soaked in warm water and 8-15 green chillies (add them according to your level of spiciness). Add this paste in the Kadhai and fry on high for 5-6 minutes.
- Now add in 2.5 cups of water giving it a good stir and close the lid turning flame to low for an hour checking and stirring in between. Lastly add in some ginger juliennes, 1 lemon juice and garnish with chopped coriander leaves.
Lamb Pasanda Recipe - Lamb Korma - Badam Lamb - Badami Mutton - Mutton Passanda
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Lamb Pasanda Recipe - Creamy Mild Curry - Badam - Badami - Mutton Passanda
Now before we start getting emails n comments, lets get a few things straight. There are many many ways to make this dish. so take a deep breath and let it go, if this is not how you make it. The bottom line is it is creamy fairly mild and taste great. Some add the lamb to yoghurt and spices and let it sit for while before cooking, some add sugar and just coconut milk and on and on. This version uses both yoghurt or curd and coconut milk, it also uses flaked and ground almond. Again some make a almond garam masala type of powder and add it. Either way relax and lets just enjoy it, we have and will have other version of the same dish cooked in different way. Pasanda (Urdu: پسندہ) is a popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word pasande meaning favourite, which refers to the prime cut of meat traditionally used within. Pasanda was originally made with leg of lamb, flattened into strips, marinated, and fried in a dish with multiple seasonings. In the present day, pasanda is also made using chicken and king prawns; in each case, the process and ingredients remain generally the same. After the meat is cut and flattened, it is placed in a marinade consisting of yogurt, chili powder, and numerous spices and seasonings, which commonly include cumin, peppercorn, cardamom, and garlic. After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the pasanda itself—onions, coriander, chillies, and sometimes cinnamon and/or black pepper—then fried for 30 minutes to an hour. The dish may be garnished with tomatoes or almonds (in which case it is known as badaam pasanda). It is often served with white rice or naan bread on the side. Although pasanda is usually served as a meat dish, it may also be prepared in kebab form. Reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk, and almonds. As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
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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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!