Pasanda Badam Curry

Cuisine: Indian
Serves: 4 people

Recipe Ingredients

2 lbs	908g / 32oz	Boned leg of lamb
1		Root ginger - peeled and coarsely chopped
4		Garlic - peeled and coarsely chopped, up to 6
2		Fresh green chillies - seeded and coarsely chopped
4 tablespoons	60ml	Natural yoghurt
2 oz	56g	Ghee or unsalted butter
3 oz	85g	Sized onions - finely sliced (medium)
1/2 teaspoon	2.5ml	Ground turmeric
1 teaspoon	5ml	Ground cumin
2 teaspoons	10ml	Ground coriander
1/2 teaspoon	2.5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Chilli powder
8		Floz warm water
1 1/4 teaspoons	6.3ml	Salt or to taste
5		Floz single cream
1 oz	28g	Ground almonds
1 teaspoon	5ml	Garam masala
2 tablespoons	30ml	Rosewater
1/2 teaspoon	2.5ml	Paprika

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 2tbsp 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.

Carlton Food Network http://www.cfn.co.uk/

Source:
"Southern Delights" by Parwathy Akhileswaran

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