Badami Gosht
Submitted by bettec1
Badami Gosht is a rich Indian lamb curry simmered in saffron yogurt and coconut milk, thickened with ground almonds and fragrant with cinnamon, cardamom, and cloves.
YIELD
1 servingsPREP
30 minCOOK
90 minREADY
120 minBadami Gosht, meaning “almond meat” in Urdu, is one of those Mughlai curries that feels like royalty on a plate.
Tender cubes of lamb are browned with whole cinnamon, cloves, and cardamom, then braised in a lush sauce of yogurt steeped with saffron, ground almond paste, and creamy coconut milk.
The spices bloom slowly as the curry simmers for an hour, and the almond paste melts into the sauce giving it a velvety body that coats the back of a spoon.
Serve it over basmati rice or with warm naan to scoop up every drop of that golden, fragrant gravy.
Chef Tips
- Soak the saffron threads in boiling water for at least 10 minutes before adding. This releases their color and floral aroma fully.
- Grind the almonds with a splash of water into a smooth, thick paste. Coarse bits won’t dissolve into the sauce and will leave a gritty texture.
- Uncover the pan for the last 10 minutes of cooking to reduce the sauce and concentrate the flavors.
- Whole spices like cinnamon sticks and cardamom pods are meant to be left in the curry but set aside on the plate, not eaten.
Ingredients
Directions
Heat oil in a saucepan. When hot, add cinnamon, cloves and cardamom and fry for 1 minute. Add onion and fry. Stirring occasionally, until it is soft.
Add the garlic and ginger and fry for 3 minutes, stirring frequently. Add the lamb cubes and fry until they are evenly browned. Beat the yogurt, saffron mixture and chilli paste together, then stir mixture into lamb cubes.
Cook for 1 minute. Beat the almonds with enough water to form a thick paste, then stir the paste into the lamb cubes, with the salt. Simmer for 15 minutes.
Stir in coconut milk and chillis and reduce the heat to low. Simmer for 1 hour, or until the lamb is cooked through and tender.
Uncover the pan for rhe last 10 minutes of cooking. Transfer to a warmed dish and serve at once.
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