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Badami ghosht |
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Photo Not Supplied
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| Course |
Main Course |
| Cuisine |
Pakistani |
| Dish Type |
Meat |
| Occasion |
Winter |
| Submitted
By |
Admin |
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| Category |
Meat |
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Method |
Cook |
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Time |
2 hrs |
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Calories |
-- |
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Serves |
-- |
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Ingredients : |
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| 1 1/2 lb Lean lamb,cubed
5 tbs Vegetable oil
2 Cinnamon sticks
6 Cloves
1tbs Cardamom seeds
2 medium chopped onions
2 Garlic cloves crushed
1 1/2 Inch fresh ginge, peeled and chopped
1 1/4 cup Yoghurt
1 tsp saffron threads, soaked in 2 tbs boiling water
1/2 tsp red chilli powder
1/2 cup grounded almonds
1 tsp salt or as desired
1 1/2 cup Coconut milk
2 dried red chillis |
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| How to Prepare : |
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| Heat oil in a saucepan. When hot, add cinnamon, cloves and cardamom and fry for 1 minute. Add onion and fry. stirring occasionally, until it is soft. Add the garlic and ginger and fry for 3 minutes, stirring frequently. Then add the lamb cubes and fry until they are evenly browned.
Beat the yogurt ,saffron mixture and chilli powder together, then stir mixture into lamb cubes. Cook for 1 minute. Beat the almonds with enough water to form a thick paste, then stir the paste into the lamb cubes ,with the salt. Simmer for 15 minutes. Stir in coconut milk and chillis and reduce the heat to low. Simmer for 1 hour, or until the lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking. Transfer to a warmed dish and serve at once. |
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