Chef Kunal Kapur's healthy Ramadan recipe: Gosht Badam Korma

A delicious dinner recipe for your guests for iftar this Ramadan.

We're always looking forward to iftar parties and the delicious Ramadan delicacies we can tuck in to. Chicken biryani, kebabs, sheer khurma, phirni -- Ramadan food is a feast fit for a king! This Ramzan, try making this healthy and high protein Gosht Korma recipe by Chef Kunal Kapur. This dish has the goodness of mutton and almonds. There are plenty of health benefits of mutton including weight loss, glowing skin and healthy hair. Almonds are excellent for lowering cholesterol, preventing diabetes and have a host of other health benefits.

Serves 4

Preparation Time: 10mins

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Cooking time: 25mins


Oil 1/2 cup

Black cardamom 1 no

Elichi 3 nos

Dalchini 2 nos

Laung 5 nos

Sliced onions 3 cups

Ginger garlic paste 4 tbsp

Turmeric 1 & 1/2 tsp

Red chilly powder 2 tsp

Coriander pwd 1 &1/2tblspn

Green chilly 2 nos

Mutton 500 gms

Yoghurt 1 & 1/2 cup

Salt 1 1/2 tsp

Almond paste 1/2 cup

Javtripwd 1/4 tsp

Nutmeg a pinch


Marinate the mutton in salt, yoghurt and green chilly. Keep aside. Heat oil and add the whole spices, once they crackle add the sliced onions. Cook till onions evenly brown.

Then add the ginger garlic paste and cook for 2 minutes. Add 1/2 cup water and saut again. Now add the powdered spices and cook till oil surfaces.

Now on high flame add the mutton and keep stirring. Bhunno for 15 mins. Then add sufficient water and on slow flame allow to cook till mutton is tender.

Sprinkle javitri and nutmeg powder. Finish with almond paste dissolved in water. Check for seasoning and consistency, serve hot.

Nutrient Analysis

Calories2837Protein119.5 gms
Total fat231.2 gmsSaturated60.9 gms
Monounsaturated72.8 gmsPolyunsaturated79.1 gms
Carbohydrates60.3 gmsFiber6.1 gms
Cholesterol533 mgSodium4245.8 mg
Calcium1545 mgMagnesium314.9 mg
Potassium2570 mgVitamin E51.2 mg

Image source: Shutterstock

Here are some Ramadan diet tips for weight management during the holy fasting month.

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