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Photo of Badaam Chaamp by Jyothi Varne at BetterButter
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Badaam Chaamp

Jul-11-2016
Jyothi Varne
180 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Awadhi
  • Main Dish

Ingredients Serving: 4

  1. 12 Lamb chops trimmed
  2. For the Marinade :
  3. 4tbsp - White vinegar
  4. 1/2 cup - Plain yoghurt, whisked
  5. 2 tsp - Raw papaya paste (this makes the meat tender)
  6. 1/2 tsp - chilli powder
  7. 1/2 tsp - ground green cardamon/elaichi
  8. 1/2 tsp - ground cloves
  9. 1tsp - Ground blackpepper corn
  10. Pinch of nutmeg
  11. For the Gravy :
  12. 8 tbsp - Ghee/Unsalted butter
  13. 1 cup - almond (fried in ghee until golden brown, ground to a fine paste)
  14. 5 Green Cardamon pods
  15. 3 cloves
  16. 1 inch cinnamon stick
  17. 2 Bay Leaves
  18. 4 tsp - garlic paste, freshly ground
  19. 2 tsp - ginger paste, freshly ground
  20. 1/2 cup - fried onion paste
  21. 1 tbsp - chilli powder (add more/less basis the spice level desired)
  22. 1 drop - Meeta Ittar / Kewda essence
  23. 1 cup of fried onion paste
  24. Sal l to taste

Instructions

  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

Reviews (1)  

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Bindiya Sharma
Jul-12-2016
Bindiya Sharma   Jul-12-2016

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

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