Badaam Pasanda Recipes

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BADAM PASANDA



Badam Pasanda image

This is a truly superb SUPERB curry, very much in the top league. The use of yogurt, cream, and ground almonds combine wonderfully with the spices to make a medium hot dish. You'll cook this time and time again.

Provided by Brian Holley

Categories     Curries

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 18

2 lbs lamb
1 inch cube fresh ginger, chopped
6 garlic cloves, chopped
2 fresh green chilies, chopped
5 tablespoons plain yogurt
2 ounces butter
2 large onions, sliced
1/2 teaspoon turmeric
1 teaspoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground nutmeg
1/2 teaspoon chili powder
8 fluid ounces water
1 teaspoon salt
1/4 pint fresh single cream
4 tablespoons ground almonds
1 teaspoon garam masala
1/2 teaspoon paprika

Steps:

  • Cut the meat into thin strips about 1 1/2 inches long.
  • In a blender, process the ginger, garlic, green chillies and the yogurt till smooth.
  • Heat the butter in a pan and fry the onions till just brown. Add the turmeric, cumin, coriander, nutmeg and chili powder, lower the heat and fry for 2 minutes.
  • Add the meat and fry till it changes colour 3 minutes.
  • Slowly add the yogurt mixture stirring all the time. Cook for 5 minutes When the fat comes to the surface add the water and bring to the boil, reduce the heat and simmer covered for 60 minutes.
  • Add the salt, cream and the ground almonds cook for 4 minutes, stir in the garam masala.
  • Serve with the paprika sprinkled over the dish.

Nutrition Facts : Calories 603.2, Fat 44, SaturatedFat 21, Cholesterol 172.8, Sodium 784.6, Carbohydrate 16.3, Fiber 3.6, Sugar 6, Protein 36.5

BADAAM PASANDA



Badaam Pasanda image

Absolutely delicious recipe of Badaam Pasanda, made with mutton and spices, garnish with badam goes well with tandoori roti.

Provided by Vahchef

Time 30m

Number Of Ingredients 0

Steps:

  • To prepare the meat, make deep incisions in the thin pieces of lamb thigh meat. Heat pan, then add lamb thigh meat, clarified butter, curd, red chilli powder, salt, garam masala, black pepper, cumin seeds, cardamoms, garlic paste and powder of sauteed onions to the pan. Mix it well. Cover the pan and cook for half an hour. Badam pasanda is ready to eat. Garnish with boiled and peeled almonds. Serve hot with tandoori roti.

Nutrition Facts :

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