Lamb W Yoghurt Coconut Milk Almond Masala Badami Gosht
Indulge in the rich and aromatic flavors of **Badami Gosht**, a decadent lamb curry infused with a luscious blend of yoghurt, coconut milk, and almond paste. This traditional Indian recipe features tender, slow-cooked lamb simmered to perfection in a spicy masala base of caramelized onions, tomatoes, and fragrant spices like coriander, cumin, and garam masala. The addition of blanched almonds gives the dish a luxurious creaminess, perfectly balanced by the tang of yoghurt and the subtle sweetness of coconut milk. Served with steaming basmati rice or fresh naan, this hearty dish is a showstopper for any meal, offering layers of flavor and a warming, melt-in-your-mouth texture. Perfect for special occasions and cozy dinner nights, Badami Gosht is a testament to the art of slow cooking and bold seasonings.
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Recipe Information
Ingredients
- 500 g Lamb (boneless, diced)
- 150 ml Plain yoghurt
- 200 ml Coconut milk
- 50 g Almonds (blanched)
- 2 medium Onions (finely sliced)
- 2 medium Tomatoes (chopped)
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 2 pieces Green chilies (slit lengthwise)
- 2 tsp Ground coriander
- 1 tsp Ground cumin
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Garam masala
- 3 tbsp Vegetable oil
- 1 tsp Salt
- 2 tbsp Fresh coriander leaves (for garnish)
- 250 ml Water
Instructions
Soak the blanched almonds in warm water for 10 minutes, then grind them into a smooth paste with 2-3 tablespoons of water. Set aside.
In a large bowl, whisk the yoghurt until smooth and set aside.
Heat 3 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat. Add the sliced onions and sauté until golden brown, about 8-10 minutes.
Add the garlic paste, ginger paste, and slit green chilies to the pot. Stir well and cook for 1-2 minutes until the raw aroma dissipates.
Add the chopped tomatoes and cook until they soften and form a thick paste, about 5-7 minutes.
Reduce the heat slightly and add the ground coriander, ground cumin, turmeric powder, red chili powder, and salt. Stir well to incorporate the spices into the mixture.
Add the diced lamb to the pot and mix well to coat with the spice mixture. Cook for 8-10 minutes, stirring occasionally, until the lamb starts to brown slightly.
Stir in the almond paste and cook for another 2-3 minutes to let the flavors meld.
Lower the heat and add the whisked yoghurt, stirring constantly to avoid curdling. Cook for 5 minutes, allowing the yoghurt to blend with the spices.
Pour in the coconut milk and 250ml of water. Stir well to combine, cover the pot, and simmer for 35-40 minutes, or until the lamb is tender and the sauce has thickened.
Stir in the garam masala and simmer for an additional 5 minutes. Adjust salt to taste if necessary.
Garnish with fresh coriander leaves and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 3811 mg | 166% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 39.4 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3494 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
