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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Other dishes that you may like from my channel:-
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If you have any comments or questions then please let me know and I'll try and answer them as best I can.
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
Lamb Korma | The Reason I Fell In Love With Indian Food!
Korma | Korma Recipe | Lamb Korma | Lamb Recipe
Lamb Korma is the very first Indian food I had, and it's also the reason I fell in love with Indian food. There's quite a few versions of Korma from region to region, even from country to country. Based on the memory of my first Lamb Korma experience, and lots of attempts to bring the accuracy, this recipe is how I love it the most. The cashew nut butter draws the unique richness of cinnamon, while coconut milk balances the smoky flavour of black cardamoms. As you take your first bite, this creamy tender Lamb Korma dance in your palate, that urges you to learn more about the dish. Give it a try, this dish will definitely surprise you!
Marination
About 2 lbs lamb
2 tsp garlic paste
2 tsp ginger paste
1 tsp turmeric powder
2 tsp garam masala
2 tbsp greek yogurt
1/2 tsp salt
Spices
3 - 4 avocado oil in total (or your preference of oil/ghee/butter)
1 cinnamon stick
3 bay leaves
5 - 6 green cardamom
2 black cardamom
6 - 8 cloves
1 tsp cumin seeds
1½ small onion
Gravy
1/3 cup greek yogurt
2 - 3 tbsp cashew nut butter (or almond butter)
1 tbsp garlic paste
1 tbsp ginger paste
2 tsp kashmiri chilli powder
1 tsp turmeric powder
3 tsp garam masala
1 tsp coriander powder
400ml coconut milk
1/2 cup water (or almost cover lamb)
1 tsp rose water (or kewra water)
*Note: alternative of coconut milk and water, water to almost cover lamb with 1/3 cup coconut cream will be also just as good.
00:00 Intro
00:17 Marinating
01:36 Preparing ingredient
01:45 Searing lamb
02:05 Preparing spices
02:44 Stir fry and gravy
04:04 Stewing
04:17 Finishing
04:34 Dishing up
04:47 Nova and husband enjoying
#korma
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
THBD:
Music provided by RFM:
Dry Lamb Indian Fry Recipe - Curry Masala Mutton
Super tender spicy dried fry lamb or mutton, enjoy. Dry Lamb Indian Fry Recipe - Curry Masala Mutton - 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. - - - - -
Creamy butter lamb recipe | how to make yummy butter mutton | Butter Lamb recipe
Here's how I made the creamy butter lamb recipe or Malai Mutton Curry. This can be made with lamb or with goat meat. If you like Butter Chicken and a good lamb/goat meat curry, you will love this recipe of how to make yummy butter mutton.
0:00 Introduction
0:15 Marinate the mutton
1:55 Slow cook the mutton
3:40 Prepare the gravy for the malai mutton
Please adjust quantities of ingredients per your serving size. My preparation was for 7-8 people and therefore I used 2 kg of goat meat. You may also use
supermarket lamb.
Ingredients & process for the marinated mutton:
- 2 kg mutton (lamb or goat meat, bone in). You may use boneless mutton too but the bones lend an extra flavour to this curry
- 0.5 cup freshly squeezed lemon juice
- 2 tsp chilli powder
- 2 tsp salt
Mix all of the above ingredients and keep refrigerated for 1-2 hrs.
Rest of the marinade:-
- 2 whole onions fried
- 30g chopped ginger
- 45g peeled garlic
- 2 red chillies
Make a paste of the above in a mixer and add the paste to the mutton
Once done, add the following into the mutton:
- 4 tbsps yoghurt (dahi)
- 2 tsp coriander powder
- 2 tsp garam masala (ready made)
- 5 tbsps mustard oil
Mix thoroughly and keep the marinated mutton refrigerated overnight
The next day, heat a large pot and
- Add 2 tsp of ghee
- 2 bay leaves
- Green cardamom (6-7)
- 2 sticks cinnamon
- 1 star anise
- 2 or 3 cloves
When the whole spices are fragrant, add the marinated mutton
Add 2 tsp salt and stir
Slow cook on the lowest heat setting. Place the lid from time to time but keep stirring frequently. This is the longest process and can take 1-2 hrs.
Add 1 tbsp rose water. Rose water adds a beautiful aroma to the mutton
Mutton is fully cooked when the meat has seperated from the bones
For the gravy,
- Heat a fresh wok (Kadhai) and add 2 tsp of butter
- Add 2 or 3 green cardamoms and 2 small cinnamon sticks
- 2 tsp of Fenugreek (Methi) seeds
- 2 Bay leaves
- 2 tsp each of grated ginger and garlic
Once the raw smell of the spices goes away, add 1 cup freshly prepared tomato puree. Mix well
- Add 2 tsp chilli powder
- 2 tsp garam masala
- 2 tsp coriander powder
- 3 tbsps almond meal
- Add water slowly and keep stirring until you reach the right consistency
- 2 tsp salt
- 2 tsp sugar
- 2 tsp Kasuri Methi leaves
When the mixture comes to a boil, add 1 cup of milk and stir
Follow this with half cup cream
Add the mutton into the wok and give it a good stir
Add some chopped coriander as a last step and some extra cream before serving hot with rice or roti. The yummy butter lamb recipe is ready!
Easy Lamb Korma Recipe | Restaurant Style
Korma curry is a popular Indian restaurant dish, mild in heat but the flavour is not bland. A must-try delicious lamb curry the whole family can enjoy! Korma curries are the mildest curries which are originated in India and are recreated in the UK and across the world.
Full Recipe Detail ▶️
???? Ingredients
▢500 g Lamb About 18oz, Boneless lamb/mutton, cut into 2 pieces
▢1 tsp Garlic Garlic paste/grated
▢1 tsp Ginger Ginger paste/grated
▢½ tsp Turmeric
▢1 tsp Garam masala
▢1 tbsp Yoghurt Natural plain yoghurt or greek yoghurt
▢½ tsp Salt
Curry Ingredients & Spices
▢3-4 Shallot Or brown onions, finely chopped
▢1 tbsp Garlic Grated garlic or garlic paste
▢2 tsp Ginger Grated ginger or ginger paste
▢1 tsp Chilli powder Or paprika powder
▢½ tsp Turmeric
▢1½ tsp Garam masala
▢½ tsp Coriander powder
▢3 tbsp Yoghurt Plain or Greek yoghurt
▢6 tbsp Coconut milk Full fat cream coconut milk
▢1½ cup Water Add more water if needed
▢2 tbsp Ghee Or Butter
▢2 tbsp Cooking oil Vegetable, sunflower, canola or neutral flavour oil
▢1 Cinnamon stick
▢3 Bay Leaves
▢5-6 Green Cardamom
▢1 tsp Cumin seeds
▢1½ tsp Salt Or salt to taste
Garnish
▢Coriander Roughtly chopped
▢Almond flakes Toasted
Instruction
Marinate the lamb for for at least 15 minutes to 1 hour.
Melt the ghee, and drizzle 2 tablespoon of oil. Add bay leaves, cinnamon, cardamom, and cumin seeds follow with chopped onion, ginger and garlic.
Once the onion is brown, add turmeric, chilli, garam masala, and coriander powder.
Add the marinated lamb pieces, cook for 2-3 minutes and pour the water and bring to simmer.
Reduce the heat into low-medium heat and stir in the yoghurt and half of coconut milk ( 3 tbsp ). Season with salt.
Close the lid and cook until meat is soft then add the rest of the coconut milk.
Add water if the sauce is too thick and transfer to serving plate.
Enjoy with naan or rice.
#lambkorma #indianrecipe #curry #fakeaway