Badaami Gola Kabab Salan

 Almond-Rich Meatball Curry - A Royal Muslim Delicacy

 

Ingredients

For the Gola Kababs (Meatballs)

• 500g mutton or beef mince (keema)
• 1/2 cup almonds (badaam), blanched and peeled
• 2 tablespoons cashews
• 1 medium onion, finely chopped
• 2 tablespoons ginger-garlic paste
• 2 green chilies, finely chopped
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon cumin powder
• 1 teaspoon salt (or to taste)
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons fresh coriander leaves, chopped
• 1 egg, beaten
• 2 tablespoons oil for shallow frying

For the Salan (Curry)

• 3 medium onions, thinly sliced
• 1/4 cup almonds, soaked and peeled
• 2 tablespoons cashews
• 1 tablespoon poppy seeds (khashkhash)
• 2 tablespoons coconut, fresh or desiccated
• 1/4 cup yogurt, whisked
• 2 tablespoons ginger-garlic paste
• 2 bay leaves
• 4-5 green cardamom pods
• 1 black cardamom pod
• 1 inch cinnamon stick
• 4-5 black peppercorns
• 2 cloves
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste
• 4 tablespoons ghee or oil
• 2 cups warm water or mutton stock
• Fresh mint and coriander for garnish

For Garnish

• 2 tablespoons almonds, sliced and fried
• 2 tablespoons cashews, fried
• 2 hard-boiled eggs, halved (optional)
• Fresh mint leaves
• Fresh coriander leaves
• A pinch of saffron soaked in 2 tablespoons warm milk

Instructions

Step 1: Prepare the Gola Kababs

1. Soak almonds in hot water for 15 minutes, then peel and grind them with cashews to a smooth paste using minimal water.
2. In a large mixing bowl, combine mince, almond-cashew paste, chopped onions, ginger-garlic paste, and green chilies.
3. Add red chili powder, garam masala, cumin powder, salt, mint, and coriander leaves.
4. Add the beaten egg and mix everything thoroughly with your hands until well combined.
5. Cover and refrigerate the mixture for at least 30 minutes to allow flavors to meld.
6. With wet hands, shape the mixture into small, round balls (about 1.5 inches in diameter).
7. Heat oil in a heavy-bottomed pan and shallow fry the kababs until golden brown on all sides.
8. Remove and set aside on paper towels.

Step 2: Prepare the Salan Base

1. In a dry pan, lightly roast cumin seeds, coriander seeds, poppy seeds, and coconut until fragrant. Cool and grind to a fine powder.
2. Soak almonds and cashews in warm water for 15 minutes, then grind to a smooth paste.
3. Heat ghee in a heavy-bottomed pot or pressure cooker.
4. Add whole spices (bay leaves, cardamoms, cinnamon, peppercorns, cloves) and sauté until fragrant.
5. Add sliced onions and fry until deep golden brown and crispy.
6. Remove half the fried onions and set aside for garnish.

Step 3: Make the Curry Base

1. To the remaining onions in the pot, add ginger-garlic paste and sauté until the raw smell disappears.
2. Add the ground roasted spice mixture and cook for 2 minutes.
3. Add red chili powder, turmeric, and garam masala. Cook for 1 minute.
4. Add the almond-cashew paste and cook for 3-4 minutes, stirring continuously.
5. Add whisked yogurt gradually while stirring to prevent curdling.
6. Cook until the oil starts to separate from the mixture.

Step 4: Combine and Cook

1. Gently add the fried kababs to the curry base.
2. Add warm water or mutton stock to achieve desired consistency.
3. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Check seasoning and adjust salt and spices as needed.
5. The gravy should be rich, thick, and coat the kababs well.

Step 5: Final Touches and Serving

1. Garnish with reserved fried onions, fried almonds, and cashews.
2. Add halved boiled eggs if using.
3. Sprinkle fresh mint and coriander leaves.
4. Drizzle saffron milk on top for an aromatic finish.
5. Serve hot with basmati rice, naan, or roti.

Tips for Perfect Badaami Gola Kabab Salan

For the Kababs:

• Meat Quality: Use freshly ground mince with some fat content for juicy kababs.
• Binding: Don't overmix the mince; gentle mixing prevents tough kababs.
• Chilling: Refrigerating the mixture helps the kababs hold their shape while frying.
• Frying: Maintain medium heat to ensure kababs cook through without burning.

For the Salan:

• Onion Frying: Golden brown onions are crucial for the rich color and flavor.
• Spice Balance: Toast whole spices properly for maximum flavor release.
• Yogurt Addition: Add yogurt gradually and keep stirring to prevent curdling.
• Consistency: The gravy should be thick enough to coat the kababs but not dry.

Nutritional Benefits

This rich dish provides:

• High-quality protein from meat and nuts
• Healthy fats from almonds and cashews
• Antioxidants from various spices
• Calcium and vitamins from dairy
• Complex flavors from aromatic spices

Serving Suggestions

• Main Course: Serve with fragrant basmati rice or biryani rice
• Bread Pairing: Excellent with naan, roti, or paratha
• Occasion: Perfect for Eid celebrations, weddings, and special gatherings
• Accompaniments: Serve with raita, pickles, and fresh salad
• Presentation: Garnish beautifully for festive occasions

Storage and Reheating

• Refrigeration: Store covered for up to 3 days
• Freezing: Can be frozen for up to 1 month
• Reheating: Reheat gently, adding a little water if needed
• Make Ahead: Kababs can be prepared and fried a day in advance

Prep Time: 45 minutes (plus 30 minutes chilling)
Cook Time: 1 hour
Total Time: 2 hours 15 minutes
Serves: 6-8 people

Bismillah - May this royal dish bring joy and satisfaction to your table!

Chef's Notes

Badaami Gola Kabab Salan represents the pinnacle of Mughlai cuisine, combining the richness of almonds with perfectly spiced meatballs in an aromatic gravy. The key to this dish lies in the balance of nuts, spices, and the quality of the meat. Take your time with each step, and you'll be rewarded with a restaurant-quality dish that's perfect for special occasions and family gatherings.