Cooking with B.J

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Badami Gosht


-5 T vegetable oil
-2 cinnamon sticks
-6 garlic cloves
-1 T cardamom seeds
-1 large onion chopped
-2 garlic cloves ,crushed
-1 1/2 inch fresh ginger, peeled and chopped
-1 1/2 lb lean lamb, cubed
-1 1/4 cup yogurt (plain)
-1 tsp saffron threads, soaked in 2 T boiling water
-1/2 tsp chili pwd
-1/2 cup ground almonds
-1 tsp salt
-1 1/2 cup coconut milk
-2 dried red challis

1. Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.
Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.
3. Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.
4. Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.
5. Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking.
6. Transfer to a warmed dish and serve at once.