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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
Prepare Almonds and Fried Onions (Birista)
Create the Mughlai Paste
Sear Mutton and Sauté Aromatics
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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.
This mughlai recipe takes 115 minutes to prepare and yields 4 servings. At 491.68 calories per serving with 39.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masalas
Simmer the Gosht
Finish and Garnish
Replace mutton with 500g of bone-in chicken pieces to make 'Murgh Badami'. Reduce the slow-cooking time to 25-30 minutes.
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.
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.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Almonds provide monounsaturated fats, which are beneficial for heart health. They also contribute Vitamin E, an antioxidant that helps protect cells from damage.
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.
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.
A single serving of Badami Gosht (approximately 340g) contains an estimated 450-550 calories. This can vary based on the fat content of the mutton and the amount of ghee used.
To prevent curdling, always use full-fat yogurt at room temperature and whisk it well. Add it to the curry on very low heat while stirring continuously. If it has already curdled slightly, you can try to salvage it by blending a small portion of the gravy with an immersion blender to smoothen it out.
Yes, while almonds are traditional, you can make a similar style of curry using cashews or a mix of cashews and almonds for a slightly different flavor and creamier texture.
Store leftover Badami Gosht in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day. Reheat gently on the stovetop over low heat, adding a splash of water if the gravy has thickened too much.