Badam Pasanda Recipes
BADAAM PASANDA
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 :
BADAM PASANDA
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
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
BEEF PASANDA
A dish from pakistan. The beef is tenderised by marinating in yogurt, the yogurt is also used as a cooking sauce. This is my daughters favourite curry. Siniah, my cook, taught me to cook this and it is wonderful.
Provided by Brian Holley
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub the salt into the meat. In a bowl marinate the meat in the yogurt for 24 hours in the refridgerator.
- In a heavy pan melt the ghee and fry the onions till golden.
- Add the garlic and ginger and all of the spices, stir and cook for 5 mins over low heat.
- Add the meat and the yogurt mix and cook till the meat is tender about 50 minutes.
- Serve with a side dish of curried okra and boiled rice.
Nutrition Facts : Calories 1351.8, Fat 140, SaturatedFat 70.2, Cholesterol 266.5, Sodium 942.4, Carbohydrate 13.6, Fiber 2.4, Sugar 5.6, Protein 13.1
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