Badami Gosht
Ingredients :
5 Tablespoon vegetable oil
2 Cinnamon sticks
6 garlic cloves
1 Tablespoon cardamom seeds
1 large onion chopped
5 Tablespoon vegetable oil
2 Cinnamon sticks
6 garlic cloves
1 Tablespoon cardamom seeds
1 large onion chopped
2 garlic cloves ,crushed
1 1/2 inch fresh ginger, peeled and chopped
1 1/2 lb lean lamb, cubed
1 1/4 cup yogurt (plain)
1 tsp saffron threads, soaked in 2 Tablespoon boiling water
1/2 tsp chili powder
1/2 cup ground almonds
1 tsp salt
1 1/2 cup coconut milk
2 dried red chilies
Preparation :
(1) Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.
(2) Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.
(3) Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.
(4) Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.
(5) Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender.
(6) Remove the cover of the pan for the last 10 minutes of cooking serve hot.
(1) Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.
(2) Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.
(3) Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.
(4) Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.
(5) Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender.
(6) Remove the cover of the pan for the last 10 minutes of cooking serve hot.
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