Ingredients

• 1 kg - lamb
• 1.5 cup - yogurt
• 1.5 - ginger, grated
• 2 cinnamon sticks
• 6 garlic cloves
• 1 tbsp - cardamom seeds
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 tsp - saffron (soaked in some water)
• ½ tsp - chilli powder
• ½ - ground almond
• 1 tsp - salt
• 1.5 cup - milk cream
• 2 dried red chillies
• 5 tbsp - oil

How to Make Badami Gosht

• Heat oil in a kadai and add cinnamon, cloves and cardamom and fry for a minute.
• Add onion and fry till soft.
• Add garlic and ginger and fry for 3 minutes, stirring.
• Mix in lamb chunks and fry until brown for five minutes.
• In a separate bowl whip yogurt, saffron, salt and chilli powder.
• Mix with the lamb.
• Cook for five minutes.
• Grind almonds with enough water to form a thick paste and add it to the lamb gravy.
• Add whole chillies and simmer on low heat for five minutes.
• Add cream, lower the flame, cover and simmer for 30 to 40 minutes or until lamb is cooked.
• Uncover the pot for the last 10 minutes of cooking.