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
Build a full meal around Badami Gosht
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 60 min
Total: 80 min
2-3 servings
Ingredients
|
500 grams | Mutton , cut into pieces |
|
1 cup | Almond , chopped |
|
2 tablespoons | Ghee |
|
2 tablespoons | Oil |
|
2 medium | Onion , 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 | Cardamom , green |
|
2 | Clove |
|
1 | Cinnamon stick |
|
1 tablespoon | Cilantro , chopped |
|
1 tablespoon | Mint , 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.