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Photo of Bhuna badami gosht by Manjary Ankul Baria at BetterButter

Bhuna badami gosht

Manjary Ankul Baria
30 minutes
Prep Time
60 minutes
Cook Time
4 People
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ABOUT Bhuna badami gosht RECIPE

This mutton dish is amazing with its nutty flavour and aroma of garam masala. This nutty and chatpata tastr will make you eat more. This dish will go well with indian bread and any simple rice or jeera rice.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Indian
  • Pressure Cook
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. Mutton 1/2 kg
  2. ghee 1tbsp
  3. oil 3tbsp
  4. Shahi jeera 1/2 tsp
  5. bay leaf 2
  6. Black pepper - 1 tsp
  7. clove - 2
  8. star anise - 1
  9. Black cardamom - 1
  10. cinnamon STICK - 1 inch
  11. Green cardamom - 1
  12. ginger - 1 inch
  13. garlic cloves - 2
  14. Green chilli - 1
  15. onion - 2
  16. almonds 1/2-3/4 cup
  17. turmeric Powder - 1/2 tsp
  18. red chilli powder - 1 tsp
  19. coriander Powder - 1 tsp
  20. salt
  21. Garam masala powder - 1/2 tsp
  22. coriander leaves
  23. Meat masala - 1/s tsp


  1. Wash mutton and keep aside. Heat a pressure cooker add ghee and add whole garam masala, save some jeera for further use and let it fry for 1min.
  2. Then add mutton and fry for 5-10 mins and add salt to taste and water. Add enough water which will be sufficient for gravy and close
  3. Heat a pan add oil and add jeera and crushed ginger garlic green chilli. Let it fry till raw smell goes off then add chopped onion and fry till golden brown. Meantime take another pan and dry roast almonds till good aroma and grind coarsely in chopper. Don't make powder of it.
  4. Take a bowl and add all dry masalas- red chilli powder, turmeric powder, coriander powder, garam masala powder, salt. Once the onion is golden brown add all dry masala.
  5. If required can drizzle some boiled mutton stock and fry the masala well then add crushed roasted almonds and keep stirring occasionally.
  6. Finally add boiled mutton and keep stirring time to time. After 5-10 mins add remaining stock and close the lid and let it simmer for 10-15 mins on very low flame.
  7. Open the lid adjust the consistency of gravy and garnish with any meat masala, (i use everest or badshah) fresh coriander leaves and lemon. Enjoy with any roti or rice

Reviews (2)  

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Sukhmani Bedi
Sukhmani Bedi   Jul-31-2017

Very nice

Sunaina Saxena
Sunaina Saxena   Jun-30-2017


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