Badaam Chaamp | How to make Badaam Chaamp

By Jyothi Varne  |  11th Jul 2016  |  
4.0 from 1 review Rate It!
  • Badaam Chaamp, How to make Badaam Chaamp
Badaam Chaampby Jyothi Varne
  • Prep Time

    3

    Hours
  • Cook Time

    40

    mins
  • Serves

    4

    People

41

1





About Badaam Chaamp Recipe

This dish cooks the lamb ribs twice in loads of desi ghee/butter and is layered with a rich gravy made of almond paste. The Meeta attar gives it an absolutely unique flavor.

Badaam Chaamp, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Badaam Chaamp is just mouth-watering. This amazing recipe is provided by Jyothi Varne. Be it kids or adults, no one can resist this delicious dish. How to make Badaam Chaamp is a question which arises in people's mind quite often. So, this simple step by step Badaam Chaamp recipe by Jyothi Varne. Badaam Chaamp can even be tried by beginners. A few secret ingredients in Badaam Chaamp just makes it the way it is served in restaurants. Badaam Chaamp can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Badaam Chaamp.

Badaam Chaamp

Ingredients to make Badaam Chaamp

  • 12 Lamb chops trimmed
  • For the Marinade :
  • 4tbsp - White Vinegar
  • 1/2 cup - Plain yoghurt, whisked
  • 2 tsp - Raw Papaya paste (this makes the meat tender)
  • 1/2 tsp - Chilli powder
  • 1/2 tsp - ground green cardamon/elaichi
  • 1/2 tsp - ground cloves
  • 1tsp - Ground blackpepper corn
  • Pinch of nutmeg
  • For the Gravy :
  • 8 tbsp - Ghee/Unsalted butter
  • 1 cup - Almond (fried in ghee until golden brown, ground to a fine paste)
  • 5 Green Cardamon pods
  • 3 cloves
  • 1 inch cinnamon stick
  • 2 Bay Leaves
  • 4 tsp - Garlic paste, freshly ground
  • 2 tsp - Ginger paste, freshly ground
  • 1/2 cup - fried onion paste
  • 1 tbsp - Chilli powder (add more/less basis the spice level desired)
  • 1 drop - Meeta Ittar / Kewda essence
  • 1 cup of fried Onion paste
  • Sal l to taste

How to make Badaam Chaamp

  1. In a deep bowl, place the lamb chops and add in all the ingredients mentioned under marinade (Vinegar, Yoghurt, Papaya Paste, Chilli powder, Ground Elaichi & cloves, black pepper and pinch of nutmeg) . Mix all ingredients to coat the lamb.
  2. Marinade the lamb in the spice- curd mixture, for a minimum of 2 hrs.
  3. Heat a grill/girdle with 3 tbsp of ghee/butter and fry the lamb chops by coating them with the marinade, until well done. You may add extra ghee/butter if the meat tends to stick to the pan. Set aside on a plate.
  4. In a deep bottom kadai/wok- heat 4tbsp ghee/butter. Once it melts, add the whole spices (Cardamon, Cinnamon stick, bay leaf) and let them splutter and make the ghee/butter fragrant.
  5. Next add the fried onion paste, ginger and garlic paste. Fry till all the water evaporates and the consistency reduces to half leaving aside the oil. Remember the raw smell needs to go,else your gravy will smell awful.
  6. Once the onion paste is fried off, add the finely ground almond paste and stir in.
  7. Cook the mixture until the paste turns slightly brown on a medium simmer and the oil starts to leave the sides of the pan. Do not overcook else the mixture will turn bitter, due to the almonds.
  8. Add red chilli powder, salt to taste and 1cup of water. Bring the gravy to a boil by slightly increasing the flame (you do not want it to stick to the bottom and burn). Add the meeta attar/kewda essence and give it one final stir.
  9. Once the mixture starts boiling, reduce the flame to a low and place the butter fried lamb chops into the gravy. Do not stir. else the meat will fall off, simply use a spoon and coat the lamb with gravy.
  10. Cook the gravy & lamb with a closed lid on a low flame. Until the desired consistency is reach. This should take about 10-15mins.
  11. Serve hot with Rotis/Naan or Ghee rice

My Tip:

Use unsalted butter or desi ghee and not oil- since this is a heirloom recipe, we had no olive oil/refined oil back then :)

Reviews for Badaam Chaamp (1)

Bindiya Sharmaa year ago

Amazing recipe..the desi ghee gives it that delicious flavour!!
Reply