badami gosht

Categories
Indian
Main dish
Nuts/grains
Veal
Yield
4 servings
MeasureIngredient
5 tablespoons Vegetable oil
Cinnamon sticks
Cloves
1 tablespoon Cardamom seeds
1 large Onion; chopped
Garlic cloves; crushed
1½  Inch fresh ginger peeled and chopped
1½ pounds Lean lamb; cubed
1¼ cup Plain yogurt
1 teaspoon Saffron threads; soaked in
2 tablespoons Boiling water
½ teaspoon Chili powder
½ cup Ground almonds
1 teaspoon Salt
1½ cup Coconut milk
Dried red chilis

Heat oil in a saucepan. When hot, add cinnamon, cloves and cardamom and fry for 1 minute. Add onion and fry, stirring occasionally, until it is soft. Add the garlic and ginger and fry for 3 minutes, stirring frequently. Add the lamb cubes and fry until they are evenly browned.

Beat the yogurt, saffron mixture and chili paste together, then stir mixture into lamb cubes. Cook for 1 minute.

Beat the almonds with enough water to form a thick paste, then stir the paste into the lamb cubes, with the salt. Simmer for 15 minutes.

Stir in coconut milk and chilis and reduce the heat to low. Simmer for 1 hour,or until the lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking.

Transfer to a warmed dish and serve at once.

This recipe is from Foods Orient,INDIA. From: heman@... (Hem Ramachandran) in rec.food.cooking.

Formatted by Cathy Harned. Submitted By CATHY HARNED On 10-16-94

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