The Mutton Badami Curry is made with a base of coconut and almond thereby reducing the coconut in the curry. It’s a mild and easy to make thick curry and goes well with chapatis.
Serves: A Family of Four
Prep. Time: 30 Mins.
Cooking Time: 40 Mins.
Ingredients:
- Mutton – 500 gms
- For the Masala Paste:
- Almonds (soaked in warm water) – 12
- Coconut (lightly roasted) – ½ cup
- Light Green Chillies – 4 to 6
- Corriander Leaves – ¼ cupsrdwe
- Chilly Powder – 1 tsp.
- Garam Masala Powder – 1 tsp.
- Turmeric Powder – ¼ tsp.
- Cinnamon – ½ inch
- Cloves – 3
- Green Cardamom – 2
- Black Cardamom – 1
- Mace – ½
- Black Pepper Corns – 6
- Bay Leaves – 2
- Lime – ½ medium
- Onions (chopped) – 2 medium
- Curds – 2 tbsp.
- Ghee – 2 tbsp.
- Salt – 1 tsp.
Step 1: Wash the mutton and drain well. Add to a pressure cooker and add 1 tsp. Salt, the juice of the ½ lime, curds, turmeric powder, red chilly powder, garam masala powder, cinnamon, cloves, green cardamom, black cardamom, mace, peppercorns and bay leaves to it and mix and keep aside.
Step 2: Grind the ingredients for the masala paste using a little water.
Step 3: Keep the pressure cooker on high heart and saute the mutton for a few minutes till its juices release. Then add 1 cup hot water and pressure cook on high heat till the 1st whistle. Then lower the heat and cook for another 20 minutes.
Step 4: Meanwhile, place another pan on heat and add to it the 2 tbsp., of ghee. Add the chopped onions and fry them till light golden.
Step 5: Later, open the pressure cooker and add the fried onion to the cooked mutton. Also add the ground masala paste. Mix and cook uncovered for 5 minutes or till the gravy thickens as per your liking.
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