Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy

Step 1: To begin making the Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy we will first make the masala for the gravy

Step 2: To make the Badam gravy masalaSoak almonds in hot water for 10 minutes

Step 3: Drain the excess water and transfer into the mixer-jar In a mixer jar, along with the almonds add, ginger, garlic, dry red chillies, cinnamon, black peppercorns, and cloves

Step 4: Grind into a smooth paste with some water and set aside

Step 5: Wash and clean the mutton soak in hot water for about 10 minutes

Step 6: This will help remove the impurities if any and help tenderise the meat

Step 7: In a pressure cooker, add the washed and cleaned mutton, bay leaves, salt, 1/2 cup of water and pressure cook for 3 whistles

Step 8: Turn off the flame and allow the pressure to release naturally

Step 9: Heat a skillet on medium heat, add the ghee, once the ghee has melted, add the onions and cook until it starts turning into a light brown colour

Step 10: To this add the freshly ground badam gravy masala and saute for about 6 minutes

Step 11: Then add tomatoes, and salt to taste and continue to cook with the lid on for a few minutes or until the tomatoes turn mushy

Step 12: This takes a good 3-4 minutes

Step 13: Open the  pressure cooker and transfer the mutton along with the stock to the badam gravy masala

Step 14: Increase the flame to medium-high, add milk and give the Badam Nu Gosht a brisk boil for 3 to 4 minutes

Step 15: This will help the mutton absorb the flavours

Step 16: Once done, turn off the heat and check the salt and seasonings and adjust to taste accordingly

Step 17: Once done, transfer the Badam Nu Gosht to a serving bowl and serve hot

Step 18: Serve the Badam Nu Gosht along with Cheese Garlic Naan Recipe and Shehenshahi Parsi Keema Pulao Recipe for a Parsi style Weekend Lunch