Recipe#11788

Title: Badami Gosht

From: heman@ccwf.cc.utexas.edu (Hem Ramachandran) 
 Newsgroups: rec.food.recipes 
 Subject: Badami Gosht 
 Date: 9 Oct 1994 15:11:29 -0400 
 Organization: University of Texas at Austin 
 Message-ID: heman-0610941345170001@slip-1-85.ots.utexas.edu 

5 T vegetable oil
 2 cinnamon sticks
 6 cloves
 1 T cardamom seeds
 1 large onion chopped
 2 garlic cloves ,crushed
 1 1/2 inch fresh ginger,peeled and chopped
 1 1/2 lb lean lamb,cubed
 1 1/4 cup yogurt(plain)
 1 tsp saffron threads,soaked in 2 T boiling water
 1/2 tsp chilli pwd
 1/2 cup ground almonds
 1 tsp salt
 1 1/2 cup coconut milk
 2 dried red chillis
 Heat oil in a saucepan.When hot ,add cinnamon ,cloves and cardamom and fry
 for 1 minute.Add onion and fry.stirring occasionally,until it is soft.Add
 the garlic and ginger and fry for 3 minutes,stirring frequently.Add the
 lamb cubes and fry until they are evenly browned.
 Beat the yogurt, saffron mixture and chilli paste together, then stir
 mixture into lamb cubes. Cook for 1 minute.
 Beat the almonds with enough water to form a thick paste, then stir the
 paste into the lamb cubes, with the salt. Simmer for 15 minutes. Stir in
 coconut milk and chillis and reduce the heat to low. Simmer for 1 hour,
 or until the lamb is cooked through and tender. Uncover the pan for the
 last 10 minutes of cooking.
 Transfer to a warmed dish and serve at once.
 (serves 4 )
 Preparation time 1 1/2 hours