Badami Gosht recipe


  • 5 T vegetable oil
  • 2 cinnamon sticks
  • 6 garlic 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 chili pwd
  • 1/2 cup ground almonds
  • 1 tsp salt
  • 1 1/2 cup coconut milk
  • 2 dried red challis

Cooking Instructions

Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, saute until soft, stirring occasionally.

Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.

Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.

Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.

Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until 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.

09 Mar 2011     1140 views     NON-Vegetarian       Curries > Beef

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