Lamb in Rose Scented Almond Sauce

Also know as Pasanda Badam Kari. A rich and creamy dish of Mughal origin. A sprinkling of Rose Water and Saffron make it a dish for special occasions.
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Lamb in Rose Scented Almond Sauce

Lamb in Rose Scented Almond Sauce 2

Also know as Pasanda Badam Kari. A rich and creamy dish of Mughal origin. A sprinkling of Rose Water and Saffron make it a dish for special occasions.

  • Author: Mina Cook
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Central India

Ingredients

Scale
  • Large pinch of saffron threads, pounded.
  • 2 tablespoon hot milk
  • 25g blanched almonds
  • 675g boned leg of lamb
  • 75ml natural plain yoghurt
  • 10ml gram flour (besan)
  • 60ml sunflower oil
  • 1 large onion finely chopped
  • 2 fresh green chillies finely chopped
  • 1 tablespoon of fresh grated ginger OR 1 teaspoon ginger puree
  • 2 garlic cloves crushed
  • 1/2 teaspoon ground turmeric
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/21 teaspoon chilli powder
  • 1 teaspoon salt or to taste
  • 150ml double cream
  • 1/2 teaspoon garam masala
  • 2 tablespoon rose water
  • Toasted almonds to garnish

Instructions

  1. Crumble the saffron into a small bowl. Pour over the hot milk and leave to soak.
  2. Pu the almonds in a bowl and pour over 150ml boiling water. Leave for 20 minutes. Puree the almonds with their liquid with a blender until smooth.
  3. Trim any fat from the meat and place on a chopping board and cover with greaseproof paper. Gently bash with a rolling pin until it is about 5mm thick all over. Cut the lamb into thin slices abput 25mm long.
  4. Stir the yoghurt and gram flour together in a small bowl until smooth.
  5. Heat the oil in a heavy frying pan over a medium heat. Add the onion and fry until soft but not brown. Add the green chillies, ginger and garlic and cook for 2 minutes. Add the dry spices and cook while stirring for a further minute.
  6. Add the meat to the pan and cook. stirring for 1-2 minutes until lightly browned. Stir in the yoghurt mixture and cook while stirring for 3 more minutes until the moisture evaporates and the fat separates from the spice paste.
  7. Pour in 150ml of hot water and season with salt. Bring to the boil and cover the pan with a lid and reduce to heat to low.
  8. Cook the curry stirring occasionally for 35 minutes.
  9. Stir in the almond puree, the saffron with its liquid and the cream.
  10. Cover and simmer for 10-12 minutes or until the meat is tender.
  11. Stir in the garam masala and rose water.
  12. Place in a serving dish and scatter the toasted flaked almonds over.
  13. Serve with rice.
  14. Enjoy!

 

 

Used in this recipe

 

[product_tag tags=”fry,garlic,rice” per_page=”8″]

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