A luxurious Mughlai curry where tender mutton is slow-cooked in a rich, creamy gravy made from almonds, yogurt, and aromatic spices. This royal dish is perfect for special occasions and pairs beautifully with naan or sheermal.
Prep25 min
Cook90 min
Soak15 min
Servings4
Serving size: 1 cup
492cal
40gprotein
21gcarbs
Ingredients
500 g Mutton (bone-in, curry cut pieces)
4 tbsp Ghee
2 pcs Onion (large, thinly sliced)
0.25 cup Almonds (plus 1 tbsp slithered for garnish)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Melt-in-mouth Badami Gosht with fluffy naan – a protein-packed, soul-satisfying dinner!
This mughlai dish is perfect for dinner. With 942.39 calories and 49.35g of protein per serving, it's a nutritious choice for your meal plan.
28gfat
0.5 tsp Black Peppercorns
2 tsp Coriander Powder
1 tsp Kashmiri Red Chili Powder (adjust to preference)
0.5 tsp Turmeric Powder
1 tsp Garam Masala
1 pinch Nutmeg Powder (freshly grated is best)
1 strand Mace (optional, for authentic aroma)
1.5 tsp Salt (or to taste)
1 tsp Kewra Water (optional, for fragrance)
2 cup Warm Water (for the gravy)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Almonds and Fried Onions (Birista)
Soak 1/4 cup of almonds in hot water for 20 minutes. After soaking, peel the skins off and set aside.
Heat ghee in a heavy-bottomed pan or dutch oven over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they are evenly golden brown and crisp.
Using a slotted spoon, remove the fried onions (birista) and spread them on a plate lined with a paper towel. Let them cool completely. Reserve the ghee in the pan.
2
Create the Mughlai Paste
Once the fried onions have cooled, take half of them and add to a grinder jar.
To the same jar, add the blanched, peeled almonds and the whisked curd.
Grind everything to a very smooth, fine paste. Add a tablespoon of water if needed to help with grinding. Set this paste aside.
3
Sear Mutton and Sauté Aromatics
Reheat the same ghee in the pan over medium-high heat. Add the whole spices: bay leaves, cinnamon stick, green cardamoms, cloves, black peppercorns, and mace strand.
Sauté for about 30-45 seconds until they become fragrant.
Add the mutton pieces to the pan. Sear on all sides for 5-7 minutes until well-browned. This step is crucial for developing flavor.
4
Cook the Masalas
Add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
Reduce the heat to low. Add the powdered spices: coriander powder, Kashmiri red chili powder, and turmeric powder. Stir for 30 seconds to toast the spices without burning them.
5
Simmer the Gosht
Add the prepared almond-onion-curd paste to the pan. Cook on medium-low heat for 8-10 minutes, stirring continuously, until the paste is well-cooked and you see ghee separating at the edges.
Add 2 cups of warm water and salt. Crush the remaining half of the fried onions with your hands and add them to the curry. Stir well.
Bring the curry to a boil, then reduce the heat to the lowest setting. Cover the pan with a tight-fitting lid and let it simmer for 70-80 minutes, or until the mutton is fork-tender. Stir every 15-20 minutes to prevent sticking.
6
Finish and Garnish
Once the mutton is tender and the gravy has thickened, turn off the heat.
Stir in the garam masala, nutmeg powder, and kewra water. Let the curry rest, covered, for 10 minutes for the flavors to meld.
Garnish with chopped coriander leaves and slithered almonds before serving hot.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.