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)
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Melt-in-mouth Badami Gosht with flaky Warqi Paratha – a truly soul-satisfying experience.
This mughlai dish is perfect for lunch. With 1096.76 calories and 46.24g 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.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
