Best Badam Pasanda Recipes

Badam Pasanda image

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

PASANDA BADAM CURRY image

Categories Lamb

Number Of Ingredients 19

2 lb boned leg of lamb
1 inch cube root ginger; peeled and coarsely chopped
6 cloves garlic; peeled and coarsely chopped
2 fresh green chillies; seeded and coarsely chopped
4 tablespoon natural yoghurt
4 tablespoon ghee or unsalted butter
3 medium sized onions; finely sliced
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1/2 teaspoon chilli powder
0.8 cup warm water
1 1/4 teaspoon salt or to taste
0.6 cup light cream
1 oz ground almonds
1 teaspoon garam masala
2 tablespoon rosewater
1/2 teaspoon paprika

Steps:

Beat the meat with a meat mallet to flatten it to 1/4 inch thickness, then cut into thin slices (about 1 1/2 inches long and 1/2 inch wide). Put the ginger, garlic, green chillies and yoghurt into an electric liquidizer or food processor and blend until smooth. Melt the ghee or butter over medium heat and fry the onions until they are lightly browned, 6-8 minutes. Add the turmeric, cumin, coriander, nutmeg and chilli powder. Adjust heat to low, stir and fry for 2-3 minutes. Add the meat and fry it over high heat for 3-4 minutes or until it changes colour. Add about 2 tbsp of the liquidized ingredients and cook for 1-2 minutes stirring frequently. Repeat this process until all the yoghurt mixture is used up. Now fry the meat over medium heat for 4-5 minutes, stirring frequently. When the fat begins to seep through the thick spice paste and floats on the surface, add the water, bring to the boil, cover the pan and simmer until the meat is tender - about 60 minutes - stirring occasionally. Add the salt, cream and ground almonds and let it simmer without the lid for 5-6 minutes. Stir in the garam masala and rosewater and remove from heat. Put the pasanda into a serving dish and sprinkle paprika on top.