To prepare the meat, make deep incisions in the thin pieces of lamb thigh meat.
Heat pan, then add lamb thigh meat, clarified butter, curd, red chilli powder, salt, garam masala, black pepper, cumin seeds, cardamoms, garlic paste and powder of sauteed onions to the pan. Mix it well.
Cover the pan and cook it for half an hour. Badam pasanda is ready to eat.
Garnish with boiled and peeled almonds. Serve hot with tandoori roti
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.