Badam Pasanda

Name: Badam Pasanda
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 2 lb lamb; 1 inch cube fresh ginger; 6 garlic cloves; 2 fresh green chilies; 5 tbsp plain yogurt; 2 oz butter; 2 large onions; 0.5 tsp turmeric; 1 tsp ground cumin; 2 tsp ground coriander; 0.5 tsp ground nutmeg; 0.5 tsp chili powder; 8 fl_oz water; 1 tsp salt; 0.5 cup fresh single cream; 4 tbsp ground almonds; 1 tsp garam masala; 0.5 tsp paprika

Lamb, green chilies and yogurt come together in this Pakistani dish, fragrant with ginger and turmeric and simmered on the stove. Serve with paprika sprinkled over the dish.

1 hr 40 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 80 min · 100 min total
Difficulty: medium

1
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.
2
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.
2 min
3
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.
4
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.
4 min