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Badami Gosht Korma Recipe
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Recipes in English
>>
Meat /
Beef / Mutton Recipes >> Badami Gosht Korma |
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Lamb, boneless,
cut into cubes 500 gm |
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Vegetable oil 1/2
cup / 100 ml |
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Cinnamon (dalchini),
1” sticks 2 |
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Green cardamoms (choti
elaichi) 3 |
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Cloves (laung) 4 |
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Bay leaves (tej
patta) 6 |
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Ginger (adrak)
paste 11/2 tbsp / 27 gm |
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Garlic (lasan)
paste 11/2 tbsp / 27 gm |
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Green chilli paste
11/2 tbsp / 27 gm |
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Yoghurt (dahi) 1/4
cup / 45 gm |
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Almond paste 11/2
cup / 100 gm |
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Salt 1 tsp / 4 gm |
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Black pepper (kali
mirch) powder 1/4 tsp / 1/2 gm |
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Saffron (kesar) a
few strands |
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Egg, hard-boiled,
quartered 1 |
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Heat the oil in a pan; add the cinnamon sticks, green
cardamoms, cloves, and bay leaves. Sauté till they turn
brown. Add the ginger paste, garlic paste, and green chilli
paste. Fry for a few minutes then add the yoghurt and lamb.
Mix well. Cover and cook on low heat for 45 minutes or till
the lamb is tender. Add the almond paste, salt, black
pepper, and saffron; cook for about 5 minutes till well
blended. Remove the pan from the heat. Serve hot garnished
with hard-boiled egg.
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Time:
Preparation time: 15 min.
Cooking time: 1 hr.
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Serves: 4
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