Lamb with Yoghurt Coconut Milk & Almond Masala (Badami Gos)
Submitted by snow
Badami Gosht: lamb marinated in saffron yogurt, braised with almond paste, coconut milk, cardamom, cinnamon, and cloves. A rich, aromatic Indian curry for special occasions.
YIELD
6 servingsPREP
50 minCOOK
40 minREADY
90 minBadami gosht is a Mughlai-style lamb curry from Indian court cuisine, and every element reflects that heritage. Saffron-steeped yogurt marinade. A silky almond paste stirred into the sauce. Coconut milk for richness. Whole cinnamon sticks, cardamom, and cloves bloomed in ghee for a fragrant, layered spice foundation. This is not a weeknight curry. This is the one you make when you want to show off.
The saffron needs a full ten minutes soaking in boiling water to release its color and flavor. Stirring those golden threads into the yogurt with caraway seeds creates a marinade that perfumes the lamb from the outside in. Thirty minutes at room temperature is the minimum, but longer is better if you have the time.
Blending the soaked almonds into a smooth paste is what gives the sauce its signature velvety body. It thickens the braising liquid naturally and adds a subtle, nutty richness that flour or cornstarch can’t replicate.
The whole spices (cinnamon sticks, cardamom, cloves) get fried in ghee for about a minute before the onions go in. That minute in hot fat releases their essential oils and creates an aromatic base that permeates the entire dish. Fish them out before serving.
Chef Tips
- Use bone-in lamb shoulder or leg cut into cubes. The bones add body to the sauce and the connective tissue melts during braising.
- Fry the onions until genuinely golden brown, 7 to 8 minutes. Undercooked onions leave the sauce tasting raw and sharp.
- Add the coconut milk last and simmer gently. Hard boiling will cause the coconut milk to separate and the sauce will look broken.
- Serve over basmati rice or with warm naan to soak up the saffron-almond sauce.
Variations
- Add a handful of whole cashews along with the almond paste for extra richness and texture.
- Stir in a tablespoon of rose water right before serving for a more pronounced Mughlai perfume.
- Use chicken thighs instead of lamb for a lighter version with a shorter cooking time.
Ingredients
Directions
Drop the saffron threads into a small bowl or cup, add ⅓ of the boiling water and soak for at least 10 minutes.
Pour the saffron and its soaking liquid into a deep bowl and stir in the yogurt, caraway seeds and salt.
Add the lamb and turn it about with a spoon until all the pieces are evenly coated.
Marinate the lamb at room temperature for about 30 minutes.
Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes.
Pour the almonds and their soaking water into a blender and blend until you have a smooth paste.
Set aside.
In a heavy casserole, heat the ghee over moderate heat until fairly hot.
Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add the onions, garlic and ginger.
Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown.
With a slotted spoon, remove the lamb from the marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly.
Stir in the marinade and the cold water, then add the almond purée and red pepper and cook for 10 minutes stirring occasionally.
Pour in the coconut mild, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender.
To serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it.
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