During this Ramadan, impress your family and friends with self-made gosht badam korma or keema with recipes lent by experts.

Ramadan is the ninth month of the Islamic calendar and is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Prophet Muhammad according to Islamic belief.

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Chefs Kunal Kapur and Vicky Ratnani have shared a few recipes to help you out for the get together:

* Gosht badam korma

Ingredients
Oil – 1/2 cup
Black cardamom – 1 no
Elaichi – 3 nos
Dalchini – 2 nos
Laung – 5 nos
Sliced onions – 3 cups
Ginger garlic paste – 4 tablespoon
Turmeric – 1 and 1/2 teaspoon
Red chilly powder – 2 teaspoon
Coriander powder – 1 and ½ tablespoon
Green chilly – 2 nos
Mutton – 500 gms
Yogurt – 1 & 1/2 cup
Salt – 1 & 1/2 teaspoon
Almond paste – 1/2 cup
Javtri powder – 1/4 teaspoon
Nutmeg – a pinch

Method:
Marinate the mutton in salt, yogurt 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 sauté again. Now, add the powdered spices and cook till oil surfaces.

Now, on high flame add the mutton and keep stirring. Sauté for 15 minutes. 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.

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* Khumb badam ka keema

Ingredients:

Mushrooms finely chopped – 4 cups
Almonds blanched and peeled -3/4 cup
Oil – 2 tablespoon
Shahi Jeera (caraway seeds) -1/2 teaspoon
Onion chopped – 1/3 cup
Garlic chopped -1 tablespoon
Green chilly chopped – 2 teaspoon
Turmeric -1/2 teaspoon
Red chilli powder -1/2 teaspoon
Coriander powder – 1 tablespoon
Ginger chopped – 2 teaspoon
Tomato chopped – 1/3 cup
Green coriander chopped – 2 tablespoon
Salt – 1 teaspoon

Method:
Heat a pan and add oil. Sprinkle shahi jeera and once it crackles add chopped onions, sauté for 2 minutes and add chopped garlic.

Cook for another 3 minutes. Then, add turmeric, red chilli and coriander powder and give a quick stir and immediately add chopped mushrooms and turn on the flame. Saute till moisture reduces considerably.

Now, add the blanched almonds, tomatoes and ginger and sauté for another 3 minutes. Check for salt. Sprinkle with chopped coriander and remove from fire. Serve hot.

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* Maple masala (spices) braised chicken legs

Ingredients:

Chicken legs- skinless 4 pieces
Onions chopped- 1/2 cup
Curry leaves- 6
Mustard seeds- 1 teaspoon
Green chillies slit- 2

For the maple masala (spices)
Grated coconut- 1/2
Maple syrup- 2 tablespoon
Kashmiri red chillies- 6 each
Coriander seeds- 1 tablespoon
Turmeric powder- 1 teaspoon
Cumin seeds- 1 teaspoon
Cinnamon stick- 2
Cardamom pods- 4 each
Black peppercorns- 10 each
Fenugreek seeds- 1 teaspoon
Ginger piece- 1 knob
Garlic cloves- 4
Salt
Ghee or clarified butter- 1 tablespoon

Method: For maple masala paste

Roast all the spices for the masala in a non-stick until well done and dark brown in colour. Add the maple syrup and grind into a smooth paste

For chicken:
Heat the ghee in a pot, add the mustard seeds, curry leaves, green chillies. As they splutter, add the onions and cook till dark brown in colour. Add the chicken legs and sear well on all sides.

Add the maple masala and mix well. Cook on a slow simmer for 30 minutes until the spices are well cooked.

Season with salt. Check the chicken legs and make sure they are soft and almost falling off the bone. Add a dash of cream, lemon juice, chopped coriander leaves to garnish. Serve with steamed rice or any Indian flatbread.

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Badami murg keema

Ingredients

Oil – 1/2 cup
Cinnamon – 1 no
Jeera – 2 teaspoon
Bayleaf – 1 no
Peppercorn – 5 nos
Onion chopped – 1 cup
Chopped ginger – 1/4 cup
Chopped garlic – 1/4 cup
Green chilly chopped – 1 no
Chicken mince – 400 gms
Salt – 1 and 1/2 teaspoon
Turmeric – 1 teaspoon
Red chilly powder – 1 and 1/2 teaspoon
Coriander powder – 1 tablespoon
Kasoori methi (leaves) – 1 tablespoon
Tomato chopped – 1 cup
Yogurt – 2 tablespoon
Green coriander chopped – 2 tablespoon
Almond (toasted and broken) – 1/2 cup

Method:
Heat oil in a pan. Add bayleaf and whole spices. Then add chopped onions and cook till they just turn brown. Add chopped ginger, garlic and green chilly. Sauté and add 1/2 cup water.

Now add turmeric, red chilly and coriander powder. Cook for a minute and add yogurt. Sauté and once the moisture evaporates, add the chicken mince along with salt. Saute for 5 minutes.

Then, add in the tomatoes and sauté till chicken is cooked completely. Add kasoori methi and some water and cook again till oil surfaces. Mix in the toasted almonds for taste and crunch, garnish with fresh coriander. Serve hot.