Badami Gosht

Ingredients:
  • 5 tblsp vegetable oil (vanaspati tel)
  • 2 cinnamon (tuj/dalchini) sticks
  • 6 garlic (lasan) cloves
  • 1 tblsp cardamom seeds
  • 1 large onion (pyaj) chopped
  • 2 garlic (lasan) cloves,crushed
  • 1 1/2" fresh ginger, peeled and chopped
  • 1 1/2 lb lean lamb, cubed
  • 1 1/4 cup yogurt
  • 1 tsp saffron (kesar) threads, soaked in 2 tblsp boiling water
  • 1/2 tsp chili powder
  • 1/2 cup ground almond
  • 1 tsp salt (namak)
  • 1 1/2 cup coconu (narial) milk
  • 2 dried red chillies

cooking time:

Method:
  1. Heat up oil in a heavy saucepan.
  2. Mix in cinnamon, cloves and cardamom and fry for 1 minute.
  3. Add onion and stir fry till soft
  4. Stirring occasionally.
  5. Mix in garlic and ginger and fry for 3 minutes, stirring frequently.
  6. Mix in lamb cubes and fry until brown for about 5 minutes.
  7. Whip yogurt, saffron mixture, salt and chili powder and mix in to lamb cubes.
  8. Stir fry for 5 minutes.
  9. Grind almonds with enough water to form a thick paste.
  10. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy.
  11. Simmer (boil slowly at low temperature) for 5 minutes over low heat.
  12. Mix in coconut milk, lower the flame, cover and simmer (boil slowly at low temperature) for 35-40 minutes or until lamb is cooked throughly.
  13. Uncover the pot for the last 10 minutes of cooking.
  14. transfer to a slightly heated up dish and serve hot.