Badami Gosht
Lamb curry from the Adil Shahi court of Bijapur — mutton slow-cooked in a sauce of blanched almonds, yogurt, whole spices, and saffron, reflecting the Persian-influenced Muslim culinary heritage of the Bijapur Sultanate. Richer and more almond-forward than a North Indian Mughlai korma, with a yellower, nuttier colour and a distinctly Deccani spice profile shaped by the independent Bijapur court.
Cuisines
Hyderabadi
Mughlai
North Karnataka
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 60 min
Total: 80 min
2-3 servings
Ingredients
| 500 grams | mutton, cut into pieces |
| 1 cup | almonds |
| 2 tablespoons | ghee |
| 2 tablespoons | oil |
| 2 medium | onions, finely sliced |
| 1 tablespoon | ginger-garlic paste |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | coriander powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | garam masala |
| 1 cup | yogurt |
| 1 cup | water |
| — | salt to taste |
| 2 | green cardamoms |
| 2 | cloves |
| 1 | cinnamon stick |
| 1 tablespoon | fresh coriander leaves, chopped |
| 1 tablespoon | fresh mint leaves, chopped |
Instructions
- 1 Soak the almonds in hot water for 15 minutes, then peel and grind them into a smooth paste.
- 2 Heat ghee and oil in a heavy-bottomed pan over medium heat.
- 3 Add cumin seeds, cardamoms, cloves, and cinnamon. Sauté until fragrant.
- 4 Add sliced onions and cook until golden brown.
- 5 Stir in the ginger-garlic paste and sauté for another minute.
- 6 Add mutton pieces and cook until they are browned on all sides.
- 7 Mix in the almond paste, coriander powder, red chili powder, and salt.
- 8 Add yogurt, stirring continuously to avoid curdling.
- 9 Pour in water, cover the pan, and let it simmer on low heat until the mutton is tender.
- 10 Once the mutton is cooked, sprinkle garam masala and mix well.
- 11 Garnish with chopped coriander and mint leaves before serving.
Tips
For a richer taste, marinate the mutton with yogurt and spices for at least an hour before cooking.