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Pasanda Badam Curry PDF Print E-mail
Written by Yorky   
  • 900 gm Leg of lamb, boned
  • 25 mm cube Ginger, coarsely chopped
  • 6 Garlic cloves, coarsely chopped
  • 2 Fresh green chilies, coarsely chopped
  • 4 tblsp Natural Yoghurt
  • 50 gm Ghee or unsalted butter
  • 3 Medium onions, finely sliced
  • 1/2 tsp Turmeric
  • 1 tsp Ground cumin
  • 2 tsp Ground coriander seeds
  • 1/2 tsp Ground nutmeg
  • 1 tsp Chili powder
  • 225 ml Warm water
  • 1 1/4 tsp Salt
  • 150 ml Single cream
  • 25 gm Ground almonds
  • 1 tsp Garam masala
  • 2 tblsp Rosewater
  • 1/2 tsp Paprika

Beat the lamb flat to 15 mm thickness and then cut into thin slices, 40 mm x 15 mm wide.

Blend the ginger, garlic, green chilies and yoghurt until smooth.

Melt the ghee over a medium heat and stir fry the onions until lightly brown. Add the turmeric, cumin, coriander, nutmeg and chili powder, lower the heat and stir fry for 3 minutes. Add the lamb and stir fry over a high heat for 4 minutes until it changes colour.

Add 2 tblsp of the blended paste and stir fry for 2 minutes. Repeat the process until the blended paste is used up.

Reduce the heat to medium and continue to stir fry the lamb for 5 more minutes. Add the water, bring to the boil, cover and simmer, stirring occasionally, until the lamb is tender (about 60 minutes).

Add the salt, cream and ground almonds and simmer, uncovered, for a further 5 minutes. Stir in the garam masala and rosewater and remove from the heat. Sprinkle over the paprika before serving.
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