Badami Gosht Recipe

Name: Badami Gosht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons vegetable oil; 2 each cinnamon sticks; 6 each cloves; 1 tablespoon cardamom pods; 1 large onions chopped; 2 each garlic cloves crushed; 1 1/2 inch ginger fresh, peeled and chopped; 1 1/2 pounds lamb lean, cubed; 1 1/4 cups yogurt, plain; 1 teaspoon saffron threads soaked in 2 tb boiling water; 1/2 teaspoon chili powder; 1/2 cup almonds ground; 1 teaspoon salt; 1 1/2 cups coconut milk; 2 each hot chili peppers dried

Servings: persons

5 tablespoons vegetable oil
2 each cinnamon sticks
6 each cloves
1 tablespoon cardamom pods
1 large onions chopped
2 each garlic cloves crushed
1 1/2 inch ginger fresh, peeled and chopped
1 1/2 pounds lamb lean, cubed
1 1/4 cups yogurt, plain
1 teaspoon saffron threads soaked in 2 tb boiling water
1/2 teaspoon chili powder
1/2 cup almonds ground
1 teaspoon salt
1 1/2 cups coconut milk
2 each hot chili peppers dried

1
Heat oil in a saucepan.
2
When hot, add cinnamon, cloves and cardamom and fry for 1 minute.
3
Add onion and fry.
4
Stirring occasionally, until it is soft.
5
Add the garlic and ginger and fry for 3 minutes, stirring frequently.
6
Add the lamb cubes and fry until they are evenly browned.
7
Beat the yogurt, saffron mixture and chilli paste together, then stir mixture into lamb cubes.
8
Cook for 1 minute.
9
Beat the almonds with enough water to form a thick paste, then stir the paste into the lamb cubes, with the salt.
10
Simmer for 15 minutes.
11
Stir in coconut milk and chillis and reduce the heat to low.
12
Simmer for 1 hour, or until the lamb is cooked through and tender.
13
Uncover the pan for rhe last 10 minutes of cooking.
14
Transfer to a warmed dish and serve at once.

1134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 tablespoons vegetable oil, 2 each cinnamon sticks, 6 each cloves, 1 tablespoon cardamom pods, and more.

Yes, Badami Gosht falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Badami Gosht

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions