Lamb with yogurt, coconut milk, and almond masala, traditionally known as gosht badami, is an iconic dish from the cuisine of the Indian subcontinent. Its origin dates back to times when the culinary influences of Persia and India merged, giving rise to exquisite stews that combine aromatic spices with dairy ingredients like yogurt and coconut milk. In various Latin American countries, although there is no specific name for this dish, it is often appreciated within international gastronomy under names like "Indian-style lamb" or "spiced lamb stew," always highlighting its deep aromas and creamy texture. Its unique combination of ingredients and spices makes it a culinary experience that delights both those who enjoy intense flavors and those seeking traditional preparations with an exotic touch.
How to prepare Lamb with yogurt, coconut milk, almond masala, gosht badami
This dish is a delicious example of how lamb can be integrated with delicate flavors and enhanced by spices like saffron, cardamom, and cinnamon. By using plain yogurt and coconut milk, the stew achieves a creamy texture and a perfect balance between acidity and sweetness. Furthermore, the almond masala adds richness and a nutty flavor that enriches every bite. The meticulous preparation of the marinade and the slow cooking ensure the lamb is tender and juicy, ideal to accompany with basmati rice or naan bread.
Ingredients:
- Saffron Threads
- Plain Yogurt
- Caraway Seeds
- Salt
- Ghee
- Cinnamon Sticks
- Cardamom Seeds
- Whole Cloves
- Onions
- Garlic
- Fresh Ginger
- Ground Red Chili
- Coconut Milk
- Boiling Water
- Water
- Lamb
- Unsalted Almonds
Preparation:
Place the saffron threads in a small bowl or cup, add 1/3 of the boiling water, and soak for at least 10 minutes.
Pour the saffron and its soaking liquid into a deep bowl and mix with the yogurt, caraway seeds, and salt.
Add the lamb and mix with a spoon until all pieces are evenly coated.
Marinate the lamb at room temperature for approximately 30 minutes.
Meanwhile, combine the almonds and the remaining boiling water in a bowl, and soak for 10 minutes.
Pour the almonds and their soaking water into a blender and mix until a smooth paste is obtained.
Set aside.
In a heavy casserole dish, heat the ghee over medium heat until quite hot.
Add the cinnamon, cardamom, and cloves, stir for one or two minutes, then add the onions, garlic, and ginger.
With constant lifting and turning motions, fry for 7 to 8 minutes until the onions are soft and golden.
Using a slotted spoon, remove the lamb from the marinade, add the meat to the casserole, and stir over medium heat until evenly browned.
Incorporate the marinade and the cold water, then add the almond puree and the red chili and cook for 10 minutes, stirring occasionally.
Pour in the coconut milk, bring to a boil, and simmer partially covered for 20 minutes or until the lamb is tender.
To serve, discard the cinnamon sticks and cloves, arrange the lamb attractively on a heated deep platter, and pour the sauce over it.
