Steps to Prepare Quick Badami Gosht (Mutton in the Cashews-Almonds Gravy)

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

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, badami gosht (mutton in the cashews-almonds gravy). It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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

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

1. {Prepare of Marinations:.
2. {Prepare 500-750 gms 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. {Get 1 Cup of Hung Curd.
4. {Make ready 1/2 tsp of Turmeric Powder.
5. {Prepare 1 tsp of Red Chilli Powder.
6. {Prepare 1 tsp of Kashmiri Red Chilli Powder.
7. {Get 2 tbsps of Mustard Oil.
8. {Get To Taste of Salt.
9. {Prepare To Taste of Sugar.
10. {Make ready 2 of tsps Garam Masala Powder (Homemade).
11. {Get 1 tsp of Black Peppercorns (Freshly Cracked).
12. {Take 1/4 tsp of Nutmeg Powder.
13. {Take 1/4 tsp of Mace Powder.
14. {Take 1 of Large Onion Paste.
15. {Prepare 2 tbsps (3 G) of Paste (Ginger, Garlic & Green Chilli).
16. {Make ready of Tempering:.
17. {Get 1-2 of Bay Leaves.
18. {Get 1 of ” Cinnamon Stick.
19. {Make ready 1 of Black Cardamom.
20. {Take 4 of Green Cardamoms.
21. {Get 2 of Dry Red Chillies (Whole).
22. {Take 1-2 of Star Anise.
23. {Make ready 6-7 of Black Peppercorns.
24. {Get 1 pod of Mace/Javitri.
25. {Make ready 1 tsp of Cumin Powder.
26. {Take 1 tsp of Coriander Powder.
27. {Prepare 1 tbsp 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. {Make ready 1/4 Cup of Cashews.
30. {Make ready 1 tbsp of Charmagaz (Melon Seeds).
31. {Get 1/4 Cup of Desiccated Coconut.
32. {Prepare 1 tbsp of Raisins.
33. {Take 1 tbsp of Peanuts.
34. {Get 2-3 of Dry Red Chillies.
35. {Make ready 4-5 of Green Chillies (Slit).
36. {Take 1/4 Cup of Cooking Oil (Any Vegetable Oil.
37. {Get 2 tbsps of Desi Ghee.
38. {Prepare 500 gms 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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