Badami Gosht with Butter Naan

Instructions

1. 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. 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. 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. 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. 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. 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.