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11-30-2008
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Badami gosht
BADAMI GOSHT
 Ingredients: 5 tblsp vegetable oil (vanaspati tel) 2 cinnamon (tuj/dalchini) sticks 6 garlic (lasan) cloves 1 tblsp cardamom seeds 1 large onion (pyaj) chopped 2 garlic (lasan) cloves,crushed 1 1/2" fresh ginger, peeled and chopped 1 1/2 lb lean lamb, cubed 1 1/4 cup yogurt 1 tsp saffron (kesar) threads, soaked in 2 tblsp boiling water 1/2 tsp chili powder 1/2 cup ground almond 1 tsp salt (namak) 1 1/2 cup coconu (narial) milk 2 dried red chillies How to make badami gosht: * Heat up oil in a heavy saucepan. * Mix in cinnamon, cloves and cardamom and fry for 1 minute. * Add onion and stir fry till soft * Stirring occasionally. * Mix in garlic and ginger and fry for 3 minutes, stirring frequently. * Mix in lamb cubes and fry until brown for about 5 minutes. * Whip yogurt, saffron mixture, salt and chili powder and mix in to lamb cubes. * Stir fry 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 (boil slowly at low temperature) for 5 minutes over low heat. * Mix in coconut milk, lower the flame, cover and simmer (boil slowly at low temperature) for 35-40 minutes or until lamb is cooked throughly. * Uncover the pot for the last 10 minutes of cooking. * transfer to a slightly heated up dish and serve hot.
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