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Measurements

Badami Gosht (Indian Lamb Stew)

Yield: 4 Servings

5 tb Vegetable oil
2 Cinnamon sticks
6 Cloves
1 tb Cardamom seeds
1 lg 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 c Yogurt(plain)
1 ts Saffron threads,soaked in 2 tb Boiling water
1/2 ts Chili pwd
1/2 c Ground almonds
1 ts Salt
1 1/2 c Coconut milk
2 Dried red chilies

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.Add the lamb cubes and fry until they are evenly browned. Beat the yogurt, saffron mixture and chili paste 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 chilies 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. Preparation time 1 1/2 hours


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