Badami Gosht

1. 1
   prep · ~30 min

   Soak almonds and poppy seeds.

   Soak almonds in hot water for 30 minutes. Separately soak poppy seeds in a few tablespoons of warm water for 30 minutes. Once soaked, peel the almonds and blend both almonds and poppy seeds into a smooth paste with a splash of water.

   TIPSoak almonds in piping hot water — the skins will slip off easily when rubbed.
2. 2
   prep · ~15 min

   Marinate the mutton.

   In a bowl, combine mutton pieces with whisked yogurt, a pinch of salt, and a pinch of turmeric powder. Mix well and set aside for 15 minutes while you prep the rest.

3. 3
   saute · ~13 min

   Brown the onions for the gravy.

   1.Heat ghee in a heavy-bottomed pan over medium heat.

   2.Add whole spices — cardamom, cinnamon, clove — and sauté until fragrant (30 seconds).

   3.Add sliced onions and cook until deep golden brown (10-12 minutes), stirring often.

   4.Add ginger-garlic paste and sauté until the raw smell disappears (1 minute).

   TIPDon't rush the onions. Deep browning here builds the foundation of the curry's flavor.
4. 4
   saute · ~6 min

   Sear the marinated mutton.

   Add the marinated mutton to the pan. Sear on high heat for 5-6 minutes, turning frequently until the meat is lightly browned and the yogurt is absorbed.

5. 5
   pressure cook · ~25 min

   Pressure cook the mutton until tender.

   1.Add red chili powder, remaining turmeric powder, and salt to the mutton. Stir well.

   2.Pour in 1 cup water and add slit green chilies.

   3.Close the pressure cooker and cook on medium heat for 4-5 whistles (about 20-25 minutes).

   4.Let the pressure release naturally. Open and check if mutton is fork-tender.

   TIPNatural pressure release is key — it keeps the mutton juicy and lets flavors settle.
6. 6
   simmer · ~12 min

   Simmer with the almond paste.

   1.Transfer the almond-poppy seed paste into the cooker. Stir well to combine.

   2.Add the saffron along with the milk it soaked in.

   3.Let the gravy simmer uncovered on low heat for 10-12 minutes, stirring occasionally, until it thickens and oil starts to separate from the sides.

   TIPKeep the heat gentle — almond paste can scorch if blasted on high. Low and slow gives you that velvety finish.
7. 7
   garnish · ~5 min

   Finish with garam masala and fresh coriander.

   Sprinkle garam masala over the curry and stir once. Turn off the heat and let it rest for 5 minutes. Garnish with chopped coriander leaves just before serving.

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