Ramadan 2020- Badami Gosht Korma Will Be Perfect For Evening

Badami Gosht Korma is a delicately flavored mutton dish, that was traditionally slow cooked to infused the wonderful spices into the meat along with rich almond paste. A delicious dish imbibing badam or almond as a thickening and flavoring agent, this is commonly prepared during the festival of Eid ul Fitr, and can be enjoyed with Laccha Paratha, Butter and Garlic Naan or Fried Onion and Dried Fruits Pilaf.

Ingredients

1/2 cup Almonds Blanched and peeled
3 tbsp Ghee
3 tbsp Vegetable oil
3-4 Cloves
4-5 Black pepper corns
2 Black cardamoms
1/2 cup Onion Thinly sliced
1 tsp Ginger Chopped
1 tsp Garlic Chopped
2 tsp Ginger garlic paste
750 g Mutton
1 cup Golden fried onions
2 tsp Coriander powder
1 tsp Kashmiri red chilli powder
1/2 tsp Black pepper powder
1/2 tsp Garam masala powder
Salt To taste
1 tbsp Honey
5-6 drops Kewra essence
1/2 tsp Cardamom powder
Almond flakes and golden fried onions For garnishing

Method

* Heat ghee and vegetable oil in a pan.

* When the oil is hot, add cloves, black peppercorns and black cardamom and let them crackle for a few seconds.

* Add onion and fry till pinkish in color.

* Add ginger and garlic and fry till onion turns golden brown.

* Remove the pan from heat and let the masala cool.

* Once the masala is cooled, grind it in a blender along with almonds to make a smooth paste.

* Use little water if required.

* Transfer the masala in the pan.

* Add mutton and fry on high heat for 4-5 minutes.

* Add crushed golden fried onions, coriander powder, kashmiri red chilli powder, black pepper powder, garam masala powder and salt and fry for 2-3 minutes.

* Now add a cup of water and pressure cook till motion is nicely cooked.

* I usually pressure cook for one whistle on high heat and then simmer the heat and cook for 10-12 minutes on low heat.

* Add honey, kewra essence and cardamom powder and cook for a minute.

* Garnish with almond flakes.

* Serve hot with Naan or Laccha Paratha.