LAMB CURRY RECIPE WITH ALMOND | BADAM PASANDA | QUICK LAMB ALMOND CURRY
Lamb curry recipe with almond, also know as Badam Pasanda. This is my version of a quick lamb almond curry.
Pasanda means favourite or chose cut and is derived from a dish of the Moghul Emperors traditionally made from thin slices of marinated lamb in a rich masala and is a mild but very flavoursome dish. Badam is almond hence the name Badam Pasanda. Here I have used 1/2 15mm cubed lamb rather than strips and with the exception of the garam masala all the spices are added to the marinaded.
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Ingredients
½ kg Cubed Lamb
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Grind the following spices:
1 - 2 Dried Chillies, (or to taste)
½ Tbsp Coriander Seed
1 tsp Cumin
¼ tsp Nutmeg
½ tsp Turmeric
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Liquidise and turn into a past:
1 - 2 Fresh Green Chillies
3 - 4 Garlic Cloves
1.5 cm Root Ginger
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80 -100 g Natural Set Yoghurt
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1 Large Onions, Finely Chopped
200 g Tin Chopped or skinned, seeded chopped fresh Tomatoes
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Pinch Garam Masala
Pinch Paprika
Other chicken, meat & vegetable dishes can also be found on my website
If I Could Only Make ONE Dish for guests
You are going to LOVE this vegan coconut chickpea curry
Curry has been a staple in my life and while I grew up with Jamaican curry dishes, as an adult I've grown to love curries of all backgrounds. This is a combination of a few cultural inspirations that I've thrown together into something my family loves to eat, especially when making it with some homemade naan.
It's fairly easy to make even though it looks like a lot of ingredients and I'm sure you'll love it.
Give it a try and let me know what you think!
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Timestamps:
00:00 How to Make Vegan Coconut Chickpea Curry
3:50 Vegan Coconut Chickpea Curry Finished
4:02 Why I love curry
5:24 Why so many seasonings in curry
5:59 What curry to buy from the store
7:22 What else can I add to the dish
8:01 Tomato paste can vs tube
8:20 How to swap coconut milk
9:55 Merch launch announcement
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North Indian Chicken Korma
This Chicken Korma is creamy, and velvety with the perfect hum of spices, and is definitely up there as one of my favourite curries of all time!
The caramelized onions and spiced yogurt give this korma such an amazing depth of flavour. Great over hot basmati rice or served with warm chapathis. Enjoy! :)
Full recipe listed below. I hope you enjoy this video :)
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RECIPE
INGREDIENTS
5 tbsp, Canola Oil
2 medium Onions, chopped
10 raw Cashews
1 cup, Whole Yogurt
1/2 tsp, Turmeric
1 tsp, Coriander Powder
1 tsp, Red Chilli Powder
2 tsp, Garam Masala
1 stick of Cinnamon
3 Green Cardamom Pods
1 Black Cardamom
5 Cloves
10 Black Peppercorns
1 Bay Leaf
1 tsp, finely grated Ginger
1 tsp, finely grated Garlic
1 lb, boneless skinless Chicken Thighs cut into big chunks
1 cup, Water
Salt to taste
Fresh chopped Coriander to garnish
METHOD
Place 2 tbsp of oil in a heavy bottom pot, and heat on medium-low. Add onions and slowly sauté for 10-15 minutes until deeply browned. Allow to cool, and transfer to a blender with cashews. Blend until smooth, adding a little bit of water if necessary to form a thick paste.
In a bowl, whisk together yogurt, turmeric, coriander powder, red chilli powder, and garam masala until fully mixed. Set aside.
Heat remaining 3 tbsp in same pot on medium-low heat. Add cinnamon, green and black cardamom pods, cloves, black peppercorns, and bay leaf. Sauté for 15-30 seconds or until cloves have puffed up. Then add grated ginger and garlic and fry for an additional 30 seconds.
Increase heat to high, and add chicken. Cook for 5-7 minutes, stirring frequently until the chicken no longer looks raw on the outside.
Stir in spiced yogurt, onion paste, and salt to taste and reduce heat to medium-low. Partially cover with a lid and cook for 10-12 minutes, stirring often until the oils begin to separate along the edge of the curry.
Add water, and increase heat to medium. Cook for an additional 15-20 minutes partially covered until the chicken is tender and cooked through.
Remove from heat and garnish with fresh chopped coriander leaves. Enjoy! :)
MUSIC
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???????????????????? Chicken Curry Recipe - Coconut Milk Ghee Aromatic Indian Masala
Chicken Curry Recipe - Coconut Milk Ghee Aromatic Indian Masala
Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced. Potato poori: crisp poori piled with potatoes and onions, sweet and sour sauce, yoghurt and sev (vermicelli). Raita: yoghurt relish. Saag: spinach. Samosas: crisp, deep-fried triangular pastry stuffed with spiced vegetables like onions, or meat, served with chutney or yoghurt. Seekh kebab: skewered and grilled meat. Sev poori: crisp poori piled with potato and onions and sweet and sour sauce and with sev (vermicelli). Tamarind: tree producing flat, beanlike pods which have become essential in Indian cooking; often made into a chutney as a dip for deep-fried snacks and the juice is used extensively in South Indian cooking. Tandoor: barrel-shaped mud or clay oven used for roasting meats and baking bread (moistened and placed against the sides of the oven). Thali: complete meal on a tray with each curry, relish and dessert in separate bowls or katori, plus bread or rice. Tikka: small pieces of chicken or lamb served as an appetizer. Vindaloo: very hot dish seasoned with ground-roasted spices and chilies with vinegar and/or tamarind; a specialty of central and western coastal India with a strong flavor. - - - - - - -
White Badami Korma Recipe By Food Fusion (Eid Recipe)
A traditional style White Badami Korma, must try. #HappyCookingToYou.
Written Recipe:
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Badami qorma
Recipe in English:
Ingredients:
• Almonds blanched 20-25
• Poppy seeds 1 tbs
• Coconut desiccated 2 tbs
• Milk 1 Cup
• Oil 2 tsp
• Almonds blanched 8-10
• Oil 1 cup
• Whole Spices 1 tsp
o Black pepper) 8
o Cloves 4-5
o Cardamom 3-4
o Black cardamom 1
o Cinnamon sticks 2
• Ginger Paste ½ tbs
• Garlic paste ½ tbs
• Mutton 750 gm
• Red Chili powder 1 tsp
• Nutmeg Mace powder ½ tsp
• Coriander powder 1 1/2 tsp
• Salt 1 1/2 tsp or to taste
• Green Cardamom Powder
• Prepared Almond mixture
• Yogurt 1 & 1/2 Cup
• Onion Fried 1 Cup
• Whole spice powder 1 tsp
• Kewra water 1 tbs
Directions:
1. In a blender add Almonds, coconut and poppy seeds with milk and blend to form a paste. Set aside.
2. In a pan, heat oil and add whole spices and fry, add mutton and fry. Add red chili powder, salt, ginger paste and garlic paste and fry until meat changes color.
3. Add nutmeg and mace powder, cardamom powder and yogurt and give a good mix. Now add almonds’ blended mixture and mix well. Cover and cook for 20-25 mins or until meat is tender. Add water if and when required.
4. Once meat is done add fried onion and mix. Add kewra water. Cook until desired thickness or gravy. Add garam masala. Garnish with fried almonds.
5. Badami Qorma is ready to serve.
Recipe in Urdu:
Ajza:
• Badam (boil karke chilke utare hue) 20-25
• Khashkhash (washed) 1 tbs
• Khopra powder 2 tbs
• Doodh 1 Cup
• Oil 2 tsp
• Badam (boil karke chilke utare hue) 8-10
• Oil 1 cup
• Sabit garam masala (Kali mirch 8, long 4-5, Hari Elaichi 3-4, Bari Elaichi 1, Dar chini 2) 2 tsp
• Adrak paste ½ tbs
• Lehsan Paste 1 tbs
• Mutton 750 gm
• Lal mirch powder 1 tsp
• Jaifil javitri powder ½ tsp
• Dhaniya powder 1 & 1/2 tsp
• Namak 1 & 1/2 tsp or to taste
• Hari ilaichi powder ½ tsp
• Dahi 1 & 1/2 Cup
• Pyaz Fried 1 Cup
• Garam masala powder 1 tsp
• Kewra water 1 tbs
Banane ka tareeka:
1. badam, khopray aur khashkhash ko milk k sath blender main pees len aur alaihda rakh lain
2. Ek degchi main oil garam karain aur sabit garam masala (kali mirch, long, hari ilichi, bari illichi aur dar chini) karkara kar mutton shamil kar ke bhoon lain. Lal mirch, namak, adrak paste, lehsan paste shamil karain.
3. Gosht ka color change hone parjaifil javitri powder, elaichi powder aur dahi shamil kar ke mix karain. Badam ka tayar shuda mixture shamil karke bhoon lain. Dhak laga kar 20-25 min ya gosht gal jane tak paka lain. Hasbe zaroorat pani shamil kar lain.
4. Gosht gal jane ke naad brown ki hue pyaz shamil kar lain aur kewra water shamil kar lain.apni marzi jitna shorba hone tak pakayen aur akhir main garam masala chirak kar dhak den. Fried badam se garnish karain.
Lamb Pasanda Recipe - Lamb Korma - Badam Lamb - Badami Mutton - Mutton Passanda
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Lamb Pasanda Recipe - Creamy Mild Curry - Badam - Badami - Mutton Passanda
Now before we start getting emails n comments, lets get a few things straight. There are many many ways to make this dish. so take a deep breath and let it go, if this is not how you make it. The bottom line is it is creamy fairly mild and taste great. Some add the lamb to yoghurt and spices and let it sit for while before cooking, some add sugar and just coconut milk and on and on. This version uses both yoghurt or curd and coconut milk, it also uses flaked and ground almond. Again some make a almond garam masala type of powder and add it. Either way relax and lets just enjoy it, we have and will have other version of the same dish cooked in different way. Pasanda (Urdu: پسندہ) is a popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word pasande meaning favourite, which refers to the prime cut of meat traditionally used within. Pasanda was originally made with leg of lamb, flattened into strips, marinated, and fried in a dish with multiple seasonings. In the present day, pasanda is also made using chicken and king prawns; in each case, the process and ingredients remain generally the same. After the meat is cut and flattened, it is placed in a marinade consisting of yogurt, chili powder, and numerous spices and seasonings, which commonly include cumin, peppercorn, cardamom, and garlic. After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the pasanda itself—onions, coriander, chillies, and sometimes cinnamon and/or black pepper—then fried for 30 minutes to an hour. The dish may be garnished with tomatoes or almonds (in which case it is known as badaam pasanda). It is often served with white rice or naan bread on the side. Although pasanda is usually served as a meat dish, it may also be prepared in kebab form. Reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk, and almonds. As part of the HOW TO COOK GREAT NETWORK -
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