Recipe - Pasanda Badam Curry

2 pound Boned leg of lamb
1 1 inch cube root ginger;
peeled and coarsely
; chopped
4 Cloves garlic; peeled and
coarsely
; chopped, up to 6
2 Fresh green chillies; seeded
and coarsely
; chopped
4 tablespoon Natural yoghurt
2 ounce Ghee or unsalted butter
3 md Sized onions; finely cut or sliced up
One half teaspoon Ground turmeric
1 teaspoon Ground cumin
2 teaspoon Ground coriander
One half teaspoon Ground nutmeg
One half teaspoon Chilli powder
8 Floz warm water
1 One fourth teaspoon Salt or to taste
5 Floz single cream
1 ounce Ground almonds
1 teaspoon Garam masala
2 tablespoon Rosewater
One half teaspoon Paprika

Beat the meat with a meat mallet to flatten it to One fourth inch thickness, then
cut into thin slices (about 1 One half inches long and One half inch wide).

Put the ginger, garlic, green chillies and yoghurt into an electric
liquidizer or food processor and blend until smooth.

Melt the ghee or butter over medium heat and fry the onions until they are
lightly browned, 68 minutes.

Add the turmeric, cumin, coriander, nutmeg and chilli powder. Adjust heat
to low, stir and fry for 23 minutes.

Add the meat and fry it over high heat for 34 minutes or until it changes
colour.

Add about 2tbsp of the liquidized ingredients and cook for 12 minutes
stirring frequently. Repeat this process until all the yoghurt mixture is
used up.

Now fry the meat over medium heat for 45 minutes, stirring frequently.
When the fat begins to seep through the thick spice paste and floats on the
surface, add the water, bring to the boil, cover the pan and simmer until
the meat is tender about 60 minutes stirring occasionally.

Add the salt, cream and ground almonds and let it simmer without the lid
for 56 minutes.

Stir in the garam masala and rosewater and remove from heat. Put the
pasanda into a serving dish and sprinkle paprika on top.

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