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.

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a large bowl, whisk the yoghurt until smooth and set aside.

Step 3

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.

Step 4

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.

Step 5

Add the chopped tomatoes and cook until they soften and form a thick paste, about 5-7 minutes.

Step 6

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.

Step 7

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.

Step 8

Stir in the almond paste and cook for another 2-3 minutes to let the flavors meld.

Step 9

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.

Step 10

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.

Step 11

Stir in the garam masala and simmer for an additional 5 minutes. Adjust salt to taste if necessary.

Step 12

Garnish with fresh coriander leaves and serve hot with steamed rice, naan, or roti.

Nutrition Facts

Serving size	(1719.3g)

Amount per serving	% Daily Value*
Calories	2300.9

Total Fat 172.7g	0%
Saturated Fat 51.2g	0%
Polyunsaturated Fat 25.2g
Cholesterol 394.7mg	0%
Sodium 3811.4mg	0%
Total Carbohydrate 90.7g	0%
Dietary Fiber 17.6g	0%
Total Sugars 39.4g
Protein 115.9g	0%

Vitamin D 0IU	0%
Calcium 592.0mg	0%
Iron 16.5mg	0%
Potassium 3494.0mg	0%

*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.

Source of Calories

Fat: 65.3%

Protein: 19.5%

Carbs: 15.2%