Badami Gosht

An almond flavoured lamb stew

Ingredients :

• Lean Lamb cubed – 1 ½ lb
• Ground Almond – ½ cup
• Coconut milk – 1 ½ cup
• Yogurt – 1 ¼ cup
• Onion chopped – 1 large
• Garlic cloves – 6
• Ginger peeled, chopped – 1 ½”
• Dried Red Chilies – 2

• Oil – 5 tbsp
• Cinnamon sticks – 2
• Cardamom Seeds – 1 tbsp
• Garlic, crushed – 2 cloves
• Saffron threads – 1 tsp soaked in 2 tbsp boiling water
• Chili Powder – ½ tsp
• Salt – 1 tsp

• Grind almonds with enough water to form a thick paste and keep aside.
• Heat oil in a heavy saucepan.
• Add cinnamon, cloves, cardamom and fry for 1 minute.
• Add onion and stir fry till soft, stirring occasionally.
• Mix in garlic and ginger and fry for 3 minutes, stirring frequently.
• Mix in lamb cubes and fry until brown for about 5 minutes.
• Whip yogurt, saffron mixture, salt and chili powder and mix in to lamb cubes. Stir fry for 5 minutes.
• Add the almond paste, and whole chilies to lamb cubes; stir well to coat the lamb pieces evenly with the gravy.
• Simmer (boil slowly at low temperature) for 5 minutes over low heat.
• Mix in coconut milk, lower the flame, cover and simmer (boil slowly at low temperature) for 35-40 minutes or until lamb is cooked thoroughly.
• Uncover the pan, and cook for the last 10 minutes and transfer to a slightly heated up

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