Esta es una exhibición prevé de cómo se va ver la receta de 'Pasanda Badam Curry' imprimido.

Receta Pasanda Badam Curry
by Global Cookbook

Pasanda Badam Curry
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 2 lb Boned leg of lamb
  • 1 x 1 inch cube root ginger, peeled and coarsely minced
  • 4 x Cloves garlic, peeled and coarsely minced, up to 6
  • 2 x Fresh green chillies, seeded and coarsely minced
  • 4 Tbsp. Natural lowfat yoghurt
  • 2 ounce Ghee or possibly unsalted butter
  • 3 med Sized onions, finely sliced
  • 1/2 tsp Grnd turmeric
  • 1 tsp Grnd cumin
  • 2 tsp Grnd coriander
  • 1/2 tsp Grnd nutmeg
  • 1/2 tsp Chilli pwdr
  • 8 fl ounce hot water
  • 1 1/4 tsp Salt or possibly to taste
  • 5 fl ounce single cream
  • 1 ounce Grnd almonds
  • 1 tsp Garam masala
  • 2 Tbsp. Rosewater
  • 1/2 tsp Paprika

Direcciones

  1. Beat the meat with a meat mallet to flatten it to 1/4 inch thickness, then cut into thin slices (about 1 1/2 inches long and 1/2 inch wide).
  2. Put the ginger, garlic, green chillies and lowfat yoghurt into an electric liquidizer or possibly food processor and blend till smooth.
  3. Heat the ghee or possibly butter over medium heat and fry the onions till they are lightly browned, 6-8 min.
  4. Add in the turmeric, cumin, coriander, nutmeg and chilli pwdr. Adjust heat to low, stir and fry for 2-3 min.
  5. Add in the meat and fry it over high heat for 3-4 min or possibly till it changes colour.
  6. Add in about 2tbsp of the liquidized ingredients and cook for 1-2 min stirring frequently. Repeat this process till all the lowfat yoghurt mix is used up.
  7. Now fry the meat over medium heat for 4-5 min, stirring frequently.
  8. When the fat begins to seep through the thick spice paste and floats on the surface, add in the water, bring to the boil, cover the pan and simmer till the meat is tender - about 60 min - stirring occasionally.
  9. Add in the salt, cream and grnd almonds and let it simmer without the lid for 5-6 min.
  10. Stir in the garam masala and rosewater and remove from heat. Put the pasanda into a serving dish and sprinkle paprika on top.