Badam Pasanda

  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.

ginger, garlic, red chillies, yoghurt plain white, onions, unsalted butter, cream fresh, garam masala, ground paprika, flour, water, ground turmeric, ground cumin, ground nutmeg, ground coriander, chili powder, salt, ground pepper

Taken from www.yummly.com/recipe/Badam-Pasanda-1479239 (may not work)

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