Badami gosht
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Vegetable oil |
| 2 | Cinnamon sticks | |
| 6 | Cloves | |
| 1 | tablespoon | Cardamom seeds |
| 1 | large | Onion; chopped |
| 2 | 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 |
| 2 | Dried red chilis | |
Directions
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