Steps to Prepare Any-night-of-the-week Badami Gosht (Mutton in the Cashews-Almonds Gravy)

Badami Gosht (Mutton in the Cashews-Almonds Gravy).

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, badami gosht (mutton in the cashews-almonds gravy). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Badami Gosht (Mutton in the Cashews-Almonds Gravy) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it's fast, it tastes yummy. They are fine and they look wonderful. Badami Gosht (Mutton in the Cashews-Almonds Gravy) is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have badami gosht (mutton in the cashews-almonds gravy) using 38 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Badami Gosht (Mutton in the Cashews-Almonds Gravy):

1. {Prepare of Marinations:.
2. {Take of Mutton (Tender Goat)- The measurements I’ve given is, with what I’ve prepared it but if you want to prepare on a large scale than this- Just double/triple all that.
3. {Prepare of Hung Curd.
4. {Prepare of Turmeric Powder.
5. {Prepare of Red Chilli Powder.
6. {Get of Kashmiri Red Chilli Powder.
7. {Get of Mustard Oil.
8. {Take of Salt.
9. {Make ready of Sugar.
10. {Take of tsps Garam Masala Powder (Homemade).
11. {Prepare of Black Peppercorns (Freshly Cracked).
12. {Get of Nutmeg Powder.
13. {Prepare of Mace Powder.
14. {Get of Large Onion Paste.
15. {Take of Paste (Ginger, Garlic & Green Chilli).
16. {Get of Tempering:.
17. {Get of Bay Leaves.
18. {Take of ” Cinnamon Stick.
19. {Prepare of Black Cardamom.
20. {Take of Green Cardamoms.
21. {Prepare of Dry Red Chillies (Whole).
22. {Make ready of Star Anise.
23. {Prepare of Black Peppercorns.
24. {Get of Mace/Javitri.
25. {Make ready of Cumin Powder.
26. {Make ready of Coriander Powder.
27. {Take of Bhuna Masala Powder (Homemade): Dry Red Chillies, Cumin Seeds, Black Peppercorns & Coriander Seeds.
28. {Get of For the Badami Gravy- (Everything’s need be pre-soaked, for about 30-45 mins time): 1/4 Cup Almonds.
29. {Get of Cashews.
30. {Take of Charmagaz (Melon Seeds).
31. {Prepare of Desiccated Coconut.
32. {Take of Raisins.
33. {Take of Peanuts.
34. {Take of Dry Red Chillies.
35. {Make ready of Green Chillies (Slit).
36. {Take of Cooking Oil (Any Vegetable Oil.
37. {Take of Desi Ghee.
38. {Take of Hot Water (For Cooking the Mutton).

Instructions to make Badami Gosht (Mutton in the Cashews-Almonds Gravy):

1. Firstly, clean & marinate the mutton with the aforementioned ingredients & set aside for at least 3 hrs time (overnight’s always best).
2. In a deep frying pan/wok: Add in the admixture of the ghee & oil, over a medium flame & then add in the Tempering Spices & allow it to release its aromatic fragrances & then, add into it the sliced onions & 3G Paste & sauté until translucent.
3. Keep sautéing until the raw smell goes off & now, add in some salt & sugar & keep stirring, until golden brown.
4. Now, in a blender jar: Blend the soaked dry fruits & other ingredients altogether to a fine & smooth paste & add into the frying pan & sauté along with rest other ingredients by stirring vigorously & continuously.
5. Add a little water by washing the blender jar and add into the pan & sauté well.
6. Please be mindful- Not to increase the flame & keep it in the Low-Medium throughout the entire cooking process (sorta, slow cooking procedure)- As the gravy would very much tend to catch the bottom of the pan, if not extremely careful to keep on stirring it quite vigorously & frequently.
7. Put the lid on & allow it to slow cook for about 10 mins time & when the oil separates from the gravy- Goes in the Mutton & sauté until it comes to the boiling point.
8. Add in the rest of the hot water now & allow it to slow cook for the next 1 hour’s time- Stirring & Checking in between quite often.
9. When done- then, open the lid & check if the mutton’s well cooked & the gravy consistency is perfect or not- The white-creamy gravy in this recipe should be absolutely rich & thick/creamy & no way runny.
10. If required, add a little more hot water & cook it for another 10-15 mins time depending on the texture & quality of your mutton & gravy- both.
11. Once all done perfectly, now add in some more garam masala powder & the slit chillies & a dollop of ghee (optional) & turning off the flame- Let it sit on the oven, in its standby position for about 10-15 mins time before serving it absolutely hot.
12. Serve it piping hot with plain rice fried rice, Roti/Chapatis/Nun/Kulcha/Lachha Paratha & similar & relish & devour your FEAST to the brim.

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