BADAM PASEENDA GOST
INGREDINTS
½ kg mutton
!” long 8-10 pieces ginger finely chopped
6-8 garlic flakes finely chopped
3-4 green chilies
½ cup curd, 1 cup butter
2 onions finely sliced
1 tsp dhania, red chilly, jeera, turmeric powder
1 tsp black pepper, ½ nutmeg whole
1 tsp home made garam masala
¼ cup fresh cream
6 tsp badam ka paste (Almonds grinded to paste)
1 tsp paprika powder or red chilly flake
METHOD
1 Wash mutton and keep aside
Make a fine paste of curd, garlic flake, ginger and green chilies, and keep aside.
Heat a pan, add butter with 2 tsp cooking oil, deep fry onions till golden brown, add mutton, cook for a while, add dhania jeera, red chilly powder and black pepper, cook for 10 minutes till the color of the mutton changes.
2 Now mix the paste and salt to taste, cook on simmer till the oil start getting separated.
3 Now mix the gram masala, fresh cream and badam past, cook for few minutes.
4 Add paprika powder and serve with roti, or naan,
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Lalit Niranjan
04/10/2009
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
