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Recipe of Badami Gosht
Ingredients:
- 5 tbsp Vegetable Oil
- 2 Cinnamon sticks
- 6 Garlic Cloves
- 1 tbsp Cardamom Seeds
- 1 large 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 cup Yogurt (plain)
- 1 tsp Saffron Threads, soaked in 2 Tbsp boiling water
- 1/2 tsp Chili Powder
- 1/2 cup Ground Almonds
- 1 tsp Salt
- 1 1/2 cup Coconut Milk
- 2 dried Red Chilies
Method:
- Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.
- Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, for about 5 minutes.
- Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.
- Grind almonds with enough water to form a thick paste. Add almond paste and whole chilies to lamb cubes, stir well. Simmer for 5 minutes, over low heat.
- Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until 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.
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavors and regional cuisines. Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chilies and breadfruit.
