Badaam Parsinda Gosht (Lamb cooked semi-dry with almonds) recipe
ingredients
15 / 500 g (1.1 lb) Parsinda, cut out of loin or shoulder, cut into 2 inch x 3 inch pieces 1/4 thick
1/4 tsp (2 g) Salt
2 tsp (4 g) Red chilli powder
1/4 tsp (1 g) Garam masala
1/4 tsp (2 g) Salt
2 tsp (4 g) Red chilli powder
1/4 tsp (1 g) Garam masala
For the stuffing:
2 tbsp (30 g) 1 oz Ghee
2 Onions, finely chopped
2 tsp (12 g) Ginger (adrak), chopped
2 tbsp (30 g) 1 oz Almonds (badaam), blanched, chopped
2 tbsp (30 g) 1 oz Pistachios (pista), roughly chopped
2 tbsp (30 g) 1 oz Cashew nuts (kaju), roughly chopped
50 g ( 1 3/4 oz) Green chillies, finely chopped
2 Onions, finely chopped
2 tsp (12 g) Ginger (adrak), chopped
2 tbsp (30 g) 1 oz Almonds (badaam), blanched, chopped
2 tbsp (30 g) 1 oz Pistachios (pista), roughly chopped
2 tbsp (30 g) 1 oz Cashew nuts (kaju), roughly chopped
50 g ( 1 3/4 oz) Green chillies, finely chopped
For the coating:
1/4 tsp Red chilli powder
2 tbsp (20 g) Refined flour (maida)
1/4 tsp Salt
1/2 tsp (1 g) Garam masala
2 tbsp (20 g) Refined flour (maida)
1/4 tsp Salt
1/2 tsp (1 g) Garam masala
For the gravy:
1 cup (200 g) 7 oz Ghee
2/3 cup (100 g) 3 1/4 oz Onions, grated
2 1/2 cups (500 ml) 16 fl oz Water
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (4 g) Salt
2 tsp (4 g) Coriander (dhaniya) seeds, ground
1 1/2 cups (250 g) 9 oz Yoghurt (dahi), whisked
1 tbsp (24 g) Ginger, chopped
8 Garlic (lasan) cloves
1 tsp (2 g) Garam masala
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp (2 g) Black cumin (shahi jeera) seeds, roasted, ground
2/3 cup (100 g) 3 1/4 oz Onions, grated
2 1/2 cups (500 ml) 16 fl oz Water
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (4 g) Salt
2 tsp (4 g) Coriander (dhaniya) seeds, ground
1 1/2 cups (250 g) 9 oz Yoghurt (dahi), whisked
1 tbsp (24 g) Ginger, chopped
8 Garlic (lasan) cloves
1 tsp (2 g) Garam masala
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp (2 g) Black cumin (shahi jeera) seeds, roasted, ground
method
1. For the stuffing, heat the ghee in a wok (kadhai); add onions and saute till golden brown. Add ginger, almonds, pistachios, cashew nuts, green chillies, and salt. Stir-fry for about 5 minutes. Remove from heat and divide the mixture into 15 equal parts.
2. Dust the parsinda with seasoning made of salt, red chilli powder, and garam masala.
3. Place 1 part of stuffing over each parsinda and roll it up. Tie a piece of thread to seal the filling inside.
4. Roll the parsinda over a mixture of red chilli powder, flour, salt, and garam masala.
5. Heat the ghee in a wok (kadhai); add the stuffed parsinda and fry till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent paper towels.
6. For the gravy, heat the ghee and fry onions till brown. Add 2 tbsp water and fry till it evaporates. Add red chilli powder and 1 tbsp water and fry till it evaporates again.
7. Add turmeric powder, salt, coriander seeds, and yoghurt; mix well. Mix in the stuffed parsinda. Add ginger and garlic; stir for a few minutes. Add garam masala and the remaining water.
8. Cook the parsinda covered on low heat till tender, add more water if required. Cook till the mixture is almost dry.
9. Serve hot garnished with green coriander and sprinkled with black cumin seeds.
2. Dust the parsinda with seasoning made of salt, red chilli powder, and garam masala.
3. Place 1 part of stuffing over each parsinda and roll it up. Tie a piece of thread to seal the filling inside.
4. Roll the parsinda over a mixture of red chilli powder, flour, salt, and garam masala.
5. Heat the ghee in a wok (kadhai); add the stuffed parsinda and fry till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent paper towels.
6. For the gravy, heat the ghee and fry onions till brown. Add 2 tbsp water and fry till it evaporates. Add red chilli powder and 1 tbsp water and fry till it evaporates again.
7. Add turmeric powder, salt, coriander seeds, and yoghurt; mix well. Mix in the stuffed parsinda. Add ginger and garlic; stir for a few minutes. Add garam masala and the remaining water.
8. Cook the parsinda covered on low heat till tender, add more water if required. Cook till the mixture is almost dry.
9. Serve hot garnished with green coriander and sprinkled with black cumin seeds.
serving amount
serves: 4
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