Badam Pasanda

Name: Badam Pasanda
Ingredients: 1 1/3 pounds leg of lamb diced; 1 inch fresh ginger thick stick of, cubed; 4 garlic cloves peeled and chopped; 2 red chillies or fresh green, chopped; 1 cup yoghurt plain white; 2 onions peeled and finely chopped; 3 1/2 tablespoons unsalted butter or ghee; 40 almonds crushed; 6 3/4 tablespoons cream fresh; 1 teaspoon Garam Masala; 1/2 teaspoon ground paprika; 3 tablespoons plain flour; 5 3/8 tablespoons water; 1/2 teaspoon ground turmeric; 1 teaspoon ground cumin; 1/2 teaspoon ground nutmeg; 2 teaspoons ground coriander; 1 teaspoon chili powder; salt to taste; ground pepper to taste

20 ingredients

6 steps

Ingredients

1 1/3 pounds leg of lamb diced
1 inch fresh ginger thick stick of, cubed
4 garlic cloves peeled and chopped
2 red chillies or fresh green, chopped
1 cup yoghurt plain white
2 onions peeled and finely chopped
3 1/2 tablespoons unsalted butter or ghee
40 almonds crushed
6 3/4 tablespoons cream fresh
1 teaspoon Garam Masala
1/2 teaspoon ground paprika
3 tablespoons plain flour
5 3/8 tablespoons water
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
2 teaspoons ground coriander
1 teaspoon chili powder
salt to taste
ground pepper to taste

Directions

1

Sprinkle the diced lamb with salt and pepper to taste and leave to marinate in the fridge.
2

Mash or blend the ginger, garlic, chillies and yogurt together. Set paste aside.
3

Heat the butter/ghee on a hot skillet or wok pan and fry the onions for 3min. Add the cumin, coriander, chili powder and nutmeg and fry for another 2min on medium heat.
4

Add the meat to the skillet and fry until brown on all sides. Add the yogurt paste and stir for 5min.
5

Add a little water, bring to a boil and simmer for 60min, Mix in some flour if the curry looks too runny.
6

Finally add the garam masala, fresh cream, ground paprika and crushed almonds and sprinkle with salt and pepper to taste. Stir for another 2min and leave the lot to cool. Serve in a large curry bowl.