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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 masala

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Soak almonds in hot water for 10 minutes. Drain the excess water and transfer into the mixer-jar 

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In a mixer jar, along with the almonds add, ginger, garlic, dry red chillies, cinnamon, black peppercorns, and cloves. 

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Grind into a smooth paste with some water and set aside. 

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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.

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In a pressure cooker, add the washed and cleaned mutton, bay leaves, salt, 1/2 cup of water and pressure cook for 3 whistles. 

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Turn off the flame and allow the pressure to release naturally. 

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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. 

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To this add the freshly ground badam gravy masala and saute for about 6 minutes.

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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. 

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Open the  pressure cooker and transfer the mutton along with the stock to the badam gravy masala. 

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Increase the flame to medium-high, add milk and give the Badam Nu Gosht a brisk boil for 3 to 4 minutes.

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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.

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Once done, transfer the Badam Nu Gosht to a serving bowl and serve hot.

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Serve the Badam Nu Gosht along with Cheese Garlic Naan Recipe and Shehenshahi Parsi Keema Pulao Recipe for a Parsi style Weekend Lunch. 

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