Badam Pasanda

Name: Badam Pasanda
Ingredients: 2 lbs lamb; 1 inch cube fresh ginger, chopped; 6 garlic cloves, chopped; 2 fresh green chilies, chopped; 5 tablespoons plain yogurt; 2 ounces butter; 2 large onions, sliced; 1/2 teaspoon turmeric; 1 teaspoon ground cumin; 2 teaspoons ground coriander; 1/2 teaspoon ground nutmeg; 1/2 teaspoon chili powder; 8 fluid ounces water; 1 teaspoon salt; 1/4 pint fresh single cream; 4 tablespoons ground almonds; 1 teaspoon garam masala; 1/2 teaspoon paprika

18 ingredients

7 steps

Ingredients

2 lbs lamb
1 inch cube fresh ginger, chopped
6 garlic cloves, chopped
2 fresh green chilies, chopped
5 tablespoons plain yogurt
2 ounces butter
2 large onions, sliced
1/2 teaspoon turmeric
1 teaspoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground nutmeg
1/2 teaspoon chili powder
8 fluid ounces water
1 teaspoon salt
1/4 pint fresh single cream
4 tablespoons ground almonds
1 teaspoon garam masala
1/2 teaspoon paprika

Directions

1

Cut the meat into thin strips about 1 1/2 inches long.
2

In a blender, process the ginger, garlic, green chillies and the yogurt till smooth.
3

Heat the butter in a pan and fry the onions till just brown. Add the turmeric, cumin, coriander, nutmeg and chili powder, lower the heat and fry for 2 minutes.
4

Add the meat and fry till it changes colour 3 minutes.
5

Slowly add the yogurt mixture stirring all the time. Cook for 5 minutes When the fat comes to the surface add the water and bring to the boil, reduce the heat and simmer covered for 60 minutes.
6

Add the salt, cream and the ground almonds cook for 4 minutes, stir in the garam masala.
7

Serve with the paprika sprinkled over the dish.