Ingredients: grams Mutton - on the bone, Bay leaves (tej patta), - to taste, Onions - finely chopped, Tomatoes - finely chopped, cup Milk, tablespoon Ghee, cup Badam (Almond), inch Ginger, cloves Garlic, Dry Red Chillies, inch Cinnamon Stick (Dalchini), Black pepper corns, Cloves (Laung), Non Vegeterian diet
Instructions: To begin making the Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy we will first make the masala for the gravy. To make the Badam gravy masalaSoak almonds in hot water for 10 minutes. Drain the excess water and transfer into the mixer-jar In a mixer jar, along with the almonds add, ginger, garlic, dry red chillies, cinnamon, black peppercorns, and cloves. Grind into a smooth paste with some water and set aside. Wash and clean the mutton soak in hot water for about 10 minutes. This will help remove the impurities if any and help tenderise the meat.In a pressure cooker, add the washed and cleaned mutton, bay leaves, salt, 1/2 cup of water and pressure cook for 3 whistles. Turn off the flame and allow the pressure to release naturally. Heat a skillet on medium heat, add the ghee, once the ghee has melted, add the onions and cook until it starts turning into a light brown colour. To this add the freshly ground badam gravy masala and saute for about 6 minutes.Then add tomatoes, and salt to taste and continue to cook with the lid on for a few minutes or until the tomatoes turn mushy. This takes a good 3-4 minutes. Open the  pressure cooker and transfer the mutton along with the stock to the badam gravy masala. Increase the flame to medium-high, add milk and give the Badam Nu Gosht a brisk boil for 3 to 4 minutes.This will help the mutton absorb the flavours. Once done, turn off the heat and check the salt and seasonings and adjust to taste accordingly.Once done, transfer the Badam Nu Gosht to a serving bowl and serve hot.Serve the Badam Nu Gosht along with Cheese Garlic Naan Recipe and Shehenshahi Parsi Keema Pulao Recipe for a Parsi style Weekend Lunch.