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How To make Lamb w/ Yoghurt Coconut Milk & Almond Masala (Badami Gos
1 ts Saffron threads
2 ts Caraway seeds
1/4 c Ghee (or melted butter)
1/2 ts Cardamom seeds
2 c Chopped onions
2 ts Chopped fresh ginger
2 c Coconut milk
1/2 c Cold water
2 c Unflavored yoghurt
2 ts Salt
4 1 in stick of cinnamon
6 Whole cloves
3 Cloves garlic chopped
1/2 ts Grnd red chili pepper
3/4 c Boiling 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
Mutton Badami Korma Recipe By Tasty Table
#muttonbadamikorma#mutton#badamikorma#tastytable
Mutton Badami Korma presents by Tasty Table is a traditional recipe. Everyone loves to cook meat differently and easily. Here is a step by step Badami korma recipe. Give it a try and everyone must love it. Ingredients are very simple which one can find at home. Below are the ingredients in Urdu;
ajjza
Oil
Mutton
Leshan Paste
Adrak Paste
Pyaaz
Namak
Lal Mirch Powder
Kashmiri Lal Oil
Dhania Powder
Dahi
Kewra Water
Zafraan
BADAAM PASTE
Badaam
Khashkhash
Narial Powder
Milk
DARDRA GARAM MASALA
Kala Zeera
Sabz Ilaichi
Long
Kali Mirch
Daarcheeni
Jaifal
Javitri
SABAT GARAM MASALA
Curry Putta
Kali Mirch
Long
Sabz Ilaichi
Bari Ilaichi
Daarcheeni
Badiyan Ka Phool
Ingredients In English
Mutton
Vegetable Oil
Garlic Paste
Ginger Paste
Onion
Salt
Red Chili Powder
Paprika Powder
Coriander Powder
Yogurt
Kewra water
Saffron Strings
ALMOND PASTE
Almond
Coconut Powder
Poppy Seeds
Milk
COARSE GARAM MASALA
Black Cumin
Green Cardamom
Clove
Black Pepper
Cinnamon
Mace
Nutmeg
WHOLE GARAM MASALA
Curry Leave
Black Pepper
Clove
Cinnamon
Green Cardamom
Black Cardamom
Star anise
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#MuttonBadamiKorma #TastyTable#EasyRecipe
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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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.
If you like this recipe give it a thumbs up and subscribe to my Channel The Omnivore Indian for more! Enjoy!
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MUTTON KORMA | शादियों से अच्छा मटन कोरमा | Mutton Curry Recipe| MAKHMALI MUTTON KORMA | Zebi Zubair
Here is the delicious Mutton Korma recipe. This is so smooth & velvety that I have named it Makhmali Mutton Korma. This is an authentic Khandani recipe. I grew up seeing my mother cooking this recipe all my life We used ‘Sil-Batta’ to grind the spices. It’s an hour to be able to copy her style and bring to all of you.
Watch the Korma recipe for a step by step guide and let me know how you liked it!
#Muttoncurry #EidSpecial #ZebiZubair
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Below is the written recipe:
Ingredients:
For Step 1 (Marination & Cooking):
½ kg Mutton
1 medium Sliced Onion
Ginger Garlic & Onion Paste (8 Garlic Cloves + 1inch Ginger + 1 medium Onion)
½ cup Curd (thick)
1 tsp Kashmiri Mirch powder
1 tsp Coriander powder (Dhaniya powder)
1 tbsp Khoya / Mawa (Whole dried milk)
½ tsp Red Chilli powder
½ cup Oil + 2 tbsp pure Ghee
Salt to taste
For Step 2 (Makhmali Masala):
1 small Onion (Finely sliced)
3 Whole red Chilli
1 tbsp Grated Coconut
15 pcs Foxnut (Makhana)
12 pcs Cashewnut
1 tbsp Poppy Seeds (Khash-Khash)
1 Black Cardamom
3 Green Cardamom
1-inch Cinnamon Sticks
1-inch Mace (Javitri)
3 Black Peppers (Kali Mirch)
3 Cloves (Laung)
½ tsp Black Cumin (Syah Zeera)
Pinch of Nutmeg Powder (Jaifal)
Few drops Kewra water
1 tbsp Pure Ghee / Oil
Method for Step 1 cooking:
1. Wash mutton pieces and marinate with curd & salt for about 30 minutes.
2. Heat Oil/Ghee in a Cooker & add chopped Onions. Sauté till light golden brown in colour. Add Onion-Ginger-Garlic paste & cook till oil is separated.
3. Add Red Chili, Kashmiri Mirch & Dhaniya powder and mix well.
4. Add marinated Mutton & cook for few minutes.
5. Add Khoya/Mawa and cook till oil is separated.
6. Add a bit of water & cover the lid. Give pressure on low flame for five minutes & switch off.
Method for Step 2:
7. Heat 1 table spoon of oil/ghee in a pan. Sauté chopped onions till they turn pink. Add Foxnut (Makhana), Cashewnut, grated Coconut, Poppy seeds, and all the Garam Masala. Once cold fry all the ingredients and make a Makhmali Masala paste with 1 tbsp water.
8. Open the lid of cooker once cold.
9. Add Makhmali Masala and mix well on low flame.
10. Add water to prepare semi thick gravy and check the salt.
11. Cover the lid and put on pressure till tender.
12. Open the lid once the cooker turns cold to add Kewra drops.
Serve hot.
Tips:
1. The colour of Korma depends on the colour of fried Onions. Please avoid Onions from turning dark brown/over fried.
2. For Velvety/Makhmali texture, the Poppy seeds should be finely ground in the paste.
3. The Mutton can be replaced with Chicken if required. Cooking time will vary as Chicken becomes tender quickly.
4. Mawa/Khoya can be replaced with fresh Malai/Cream.
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Mutton Korma | Mutton chukka | Mughlai Mutton Gravy Recipe | Dhaba Style Mutton Curry | Chettinad mutton | Kari kulambu | Spicy Mutton Curry Punjabi Style | Avadhi Mutton Curry | Mutton Curry Recipe | Goat Meat Korma | Lamb Korma | Mutton Gravy | Lamb Curry Recipe | Easy Mutton Recipe
INSTANT POT LAMB KORMA RECIPE !
INSTANT POT LAMB KORMA RECIPE !
Ingredients:
Lamb shoulder - 750 gr
Ghee- 4 tbsp
Fresh Garlic paste- 2 tsp (
Ginger paste - 1tsp
Salt to taste
Turmeric powder - 1/4 tsp
Red chilli powder- 1/2 tsp
Garam masala powder- 1 tsp
Cashewnuts- 35 gr (previously soaked)
Fried onion - 5 tbsp
Saffron threads to taste
You´ll also going to need a pice of charcoal, foil and 1/4 tsp of ghee
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