Badami Gosht
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.
For 4 servings
6 steps. 90 minutes total.
- 1
Step 1
- a.Prepare Almonds and Fried Onions (Birista)
- b.Soak 1/4 cup of almonds in hot water for 20 minutes. After soaking, peel the skins off and set aside.
- c.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.
- d.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
Step 2
- a.Create the Mughlai Paste
- b.Once the fried onions have cooled, take half of them and add to a grinder jar.
- c.To the same jar, add the blanched, peeled almonds and the whisked curd.
- d.Grind everything to a very smooth, fine paste. Add a tablespoon of water if needed to help with grinding. Set this paste aside.
- 3
Step 3
- a.Sear Mutton and Sauté Aromatics
- b.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.
- c.Sauté for about 30-45 seconds until they become fragrant.
- d.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
Step 4
- a.Cook the Masalas
- b.Add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
- c.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
Step 5
- a.Simmer the Gosht
- b.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.
- c.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.
- d.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
Step 6
- a.Finish and Garnish
- b.Once the mutton is tender and the gravy has thickened, turn off the heat.
- c.Stir in the garam masala, nutmeg powder, and kewra water. Let the curry rest, covered, for 10 minutes for the flavors to meld.
- d.Garnish with chopped coriander leaves and slithered almonds before serving hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bone-in mutton from the shoulder or leg for the most tender and flavorful result.
- 2Frying the onions to a uniform golden brown is key. Undercooked onions will make the gravy sweet, while burnt onions will make it bitter.
- 3Always cook the almond-yogurt paste on low to medium heat while stirring constantly to prevent the yogurt from splitting and the paste from sticking.
- 4Searing the mutton properly before adding liquids locks in the juices and builds a deep, savory flavor base.
- 5Let the curry rest for at least 10 minutes before serving. This allows the flavors to deepen and the ghee to rise to the surface, giving it a classic look.
Adapt it for your goals.
Protein Swap
Replace mutton with 500g of bone-in chicken pieces to make 'Murgh Badami'. Reduce the slow-cooking time to 25-30 minutes.
Richer GravyRicher Gravy
For an even more decadent curry, stir in 2-3 tablespoons of fresh cream or cashew paste along with the garam masala at the end.
Pressure Cooker MethodPressure Cooker Method
After step 5 (adding water), transfer everything to a pressure cooker. Cook on high pressure for 5-6 whistles (about 20-25 minutes), then let the pressure release naturally. Finish as per the recipe.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Source of Healthy Fats
Almonds provide monounsaturated fats, which are beneficial for heart health. They also contribute Vitamin E, an antioxidant that helps protect cells from damage.
Provides Essential Minerals
This dish is a good source of iron and zinc from mutton. Iron is crucial for preventing anemia and maintaining energy levels, while zinc supports a healthy immune system.
Frequently asked questions
Badami Gosht is a rich, indulgent dish, typically reserved for special occasions. While it's high in protein from mutton and contains healthy fats from almonds, it is also high in calories and saturated fat due to the use of ghee. It can be enjoyed as part of a balanced diet in moderation.