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.
DON'T FORGET TO SUBSCRIBE BY CLICKING ON THE LINK:
Other dishes that you may like from my channel:-
Beef -
Lamb -
Pork -
Venison -
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
--------------------
Grind the following spices:
1 - 2 Dried Chillies, (or to taste)
½ Tbsp Coriander Seed
1 tsp Cumin
¼ tsp Nutmeg
½ tsp Turmeric
--------------------
Liquidise and turn into a past:
1 - 2 Fresh Green Chillies
3 - 4 Garlic Cloves
1.5 cm Root Ginger
--------------------
80 -100 g Natural Set Yoghurt
--------------------
1 Large Onions, Finely Chopped
200 g Tin Chopped or skinned, seeded chopped fresh Tomatoes
--------------------
Pinch Garam Masala
Pinch Paprika
Other chicken, meat & vegetable dishes can also be found on my website
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
Chickpea Curry is a tasty dinner idea
Get the Recipe:
⭐️ This chickpea curry is a creamy and wholesome recipe perfect for weeknight dinners or meal prep for the whole family.
⭐️ Ingredients
1 tablespoons extra virgin olive oil
1 medium onion chopped
2 cloves garlic grated
1 teaspoon ginger grated
2 teaspoons curry powder
1 teaspoon cumin seeds or ground
⅓ teaspoon red pepper flakes
1 teaspoon turmeric powder optional
½ teaspoon ground coriander optional
½ teaspoon black pepper
1 teaspoon salt
3 cans (15 oz each) chickpeas or 4½ cups cooked chickpeas
1 - 2 cups vegetable stock depending on your desired consistency
1 can (15 ounce) crushed tomatoes
½ to 1 can (14 ounce) coconut milk
1 teaspoon garam masala optional
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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!
Chicken Korma In Coconut Milk | White Chicken Kurma Recipe | Chicken Curry In Coconut Milk | Smita
Learn How To Make Chicken Korma In Coconut Milk Recipe from Chef Smita Deo only on Get Curried. Make this White Chicken Korma Recipe, a simple, quick and easy method of South Indian Style Chicken Kurma In White Gravy Recipe at your home and share your experience with us in the comments below.
Ingredients:-
1 tbsp. Chilli powder
1 tsp. Turmeric powder
1 cup Yoghurt
4 medium onions
5 Green Chillies
2 tbsp. Coriander seeds powder
2 tbsp. Cumin seeds powder
1 tsp. Cumin seeds
3 tbsp. Coconut oil
2” Cinnamon
¼ tsp. Asafoetida
1 tbsp. Garlic paste
1 tbsp. Ginger paste
2 cups Coconut milk
½ cup of finely chopped coriander
Salt to taste
Method:-
1. Marinate the chicken with salt, chilli powder, turmeric powder and yoghurt for 30 minutes.
2. Grind the chillies and onions to a thick paste.
3. Heat the coconut oil and add cinnamon, cumin seeds, asafoetida, ginger-garlic paste and sauté for a minute.
4. Add the onion paste and sauté for 4-5 minutes.
5. Then add coriander and cumin seed powder and sauté.
6. Add marinated chicken and fry for 3-4 minutes.
7. Add coconut milk, coriander leaves and cover and cook until the chicken is done.
Chicken Korma in Coconut Milk is ready to eat!
HAPPY COOKING!
#ChickenKorma #ChickenRecipe #GetCurried #KormaRecipe #ChickenKormaWithCoconutMilk
Host: Smita Deo
Copyrights: REPL
Subscribe and Get regular Updates:
Korma or qorma is a dish originating in the Indian subcontinent,consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze
EID SPECIAL MUTTON CURRY | MUTTON GRAVY | MUTTON CURRY BY SPICE EATS
Eid Special Mutton Curry | Mutton Curry | Mutton Gravy | Mutton Curry by Spice Eats | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Mutton Gravy by Spice Eats
***********************
For Vegetarian Recipe follow our sister channel @SpiceSwad
***********************
Ingredients for Mutton Curry:
- Mutton with bones- 500 gms
Whole Spices:
- Black Cardamom- 2
- Black Peppercorns- 10
- Bay Leaf- 2
Tomato-Cashew Paste:
- Cashew nuts- 8
- Red Chillies- 3
- Green Cardamom- 4
- Cloves- 4
- Cinnamon- 2
- Tomato quartered, medium- 2
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Kashmiri Chilli Powder- 1 tsp
- Red Chilli Powder- 1/2 tsp
- Coriander Powder- 2.5 tsp
- Cumin Powder- 1/2 tsp
Other Ingredients:
- Fried onion(Birista), crushed- 2 medium
- Ginger Garlic Paste- 2 tsp
- Refined Oil- 3 tbsp
- Salt- 1 tsp
- Kewra Water (Screw pine Essence), optional - 1 tsp
Preparation:
- Take a pan and add the cashew nuts, red chillies, green cardamoms, cinnamon and cloves. Dry roast these on low heat for 2-3 mins. Take it out in a bowl and allow it to cool.
- To make the paste, add all these into a grinder/blender and coarse grind. Now open the lid and add the quartered tomatoes. Blend it into a smooth paste.
- Slice the onions and fry in oil till golden. Allow it to cool and crush it lightly by hand or in the grinder.
Process:
- Heat oil in a pressure cooker and add the black cardamoms, peppercorns and bay leaves. Once it splutters, add the mutton pieces and sear it on high heat for 4-5 mins till it’s browned.
- Now add the ginger garlic paste, mix and continue to fry it on medium heat for 2-3 mins till the rawness is gone.
- Add the spice powders, give a mix and continue to cook on medium to low heat for 3-4 mins.
- Now add the tomato-cashew paste and continue to cook on low to medium heat for 3-4 mins till the masala is cooked and oil separates.
- Add the crushed fried onions, give a mix and cook for 1-2 mins.
- Add 300 ml water, give a mix and pressure cook for 4-5 whistles, on high heat till 1st whistle and then on low heat for 3-4 more whistles. Allow the pressure cooker to release pressure and then open the lid.
- IF YOU’RE NOT USING A PRESSURE COOKER - Continue to cook covered in a heavy bottomed pan for 45-60 mins till the mutton is tender. Do give a stir few times and add water as & when necessary
- Give a mix and optionally add the Kewra water and simmer on low heat for a min.
#eidspecial #muttoncurry #muttongravy #simplemuttoncurry #easymuttoncurry #spiceeats #spiceeatsrecipes #spiceeatsmutton