Badami Lamb Recipe

Ingredients:

• 6 Cloves
• 2 tbsp Ghee
• 250 ml Curd
• 25 gms Jaggery
• 1 Cinnamon stick
• ¾ cup cold Water
• ½ cup Mint leaves
• 1.5 kg diced Lamb
• 1 tbsp Lemon juice
• ¼ tsp Kesar strands
• ¼ cup boiling Water
• 1 tbsp grated Ginger
• 1 tbsp Vegetable Oil
• 1 tbsp ground Cumin
• 60 gms ground Almonds
• 2 medium Onions, sliced
• 4 pods of Garlic, crushed
• 6 Cardamom pods, bruised
• ½ tbsp chopped Coriander leaves
• 2 tbsp chopped Mint leaves, extra

Method:

1. Combine saffron and boiling water; stand ten minutes.
2. Combine curd, lamb and undrained saffron in large bowl; refrigerate for about one hour.
3. Blend or process mint, cold water and jaggery until pureed; reserve
4. Heat ghee and oil in a large pan; add onion and fry till golden brown. Add garlic, ginger and all spices, cook stirring until fragrant.
5. Add lamb and mint mixtures to pan, stir well; simmer covered 1 hour.
6. Add nuts, juice and leaves; simmer uncovered for about 10 minutes or until lamb is tender and mixture thickened. Serve topped with curd if desired.


Serves: 6 to 8