Almonds and coconut form the flavourful base of this lamb curry known as Bad ami Gosht.
65 g (2 1/2 oz) 5 Tbs Ghee or clarified butter
10 cm (4 in) Cinnamon sticks
6 Whole cloves
1 Tbs Cardamom seeds
1 Large onion, chopped
2 Garlic cloves, crushed
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
700 g (1 1/2 lb) Boned leg of lamb, cubed
300 ml (10 fl oz) 1 1/4 cups Yogurt
1 tsp Saffron threads, soaked in 2 Tbs boiling water
1/2 tsp Hot chilli powder
75 g (3 oz) 1/2 cup Ground almonds
1 tsp Salt
350 ml (12 fl oz) 1 1/2 cups Coconut milk
2 Dried red chillis
10 cm (4 in) Cinnamon sticks
6 Whole cloves
1 Tbs Cardamom seeds
1 Large onion, chopped
2 Garlic cloves, crushed
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
700 g (1 1/2 lb) Boned leg of lamb, cubed
300 ml (10 fl oz) 1 1/4 cups Yogurt
1 tsp Saffron threads, soaked in 2 Tbs boiling water
1/2 tsp Hot chilli powder
75 g (3 oz) 1/2 cup Ground almonds
1 tsp Salt
350 ml (12 fl oz) 1 1/2 cups Coconut milk
2 Dried red chillis
method
1. Melt the ghee or butter in a saucepan. Add the cinnamon, cloves and cardamom seeds and fry for 1 minute, stirring constantly.
2. Add the onion and fry until it is soft. Add the garlic and ginger and fry for 2 minutes, stirring constantly.
3. Add the lamb cubes to the pan and fry until they are evenly browned. Combine the yogurt, saffron mixture and chilli powder in a small bowl, beating to blend thoroughly. In a second bowl, combine the almonds with enough water to make a smooth paste.
4. Stir the yogurt mixture and almond paste into the lamb cubes, then stir in the salt.
5. Simmer the mixture for 15 minutes. Stir in the coconut milk and red chillis, and simmer for a further 40 minutes, or until the lamb is cooked through and tender.
6. Cover the lamb for the last 10 minutes of cooking.
Serve at once.
2. Add the onion and fry until it is soft. Add the garlic and ginger and fry for 2 minutes, stirring constantly.
3. Add the lamb cubes to the pan and fry until they are evenly browned. Combine the yogurt, saffron mixture and chilli powder in a small bowl, beating to blend thoroughly. In a second bowl, combine the almonds with enough water to make a smooth paste.
4. Stir the yogurt mixture and almond paste into the lamb cubes, then stir in the salt.
5. Simmer the mixture for 15 minutes. Stir in the coconut milk and red chillis, and simmer for a further 40 minutes, or until the lamb is cooked through and tender.
6. Cover the lamb for the last 10 minutes of cooking.
Serve at once.
serving amount
serves 4
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