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Nutrition Facts
Serving Size 1 (399g) Recipe makes 4 servings The following items or measurements are not included below: 1 inch fresh ginger
Calories 603
Calories from Fat 396		(65%)
Amount Per Serving		%DV
	Total Fat 44.0g	67%
	Saturated Fat 21.0g	105%
	Monounsaturated Fat 16.5g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 784mg		32%
Potassium 780mg		22%
Total Carbohydrate 16.3g		5%
	Dietary Fiber 3.6g	14%
	Sugars 6.0g
Protein 36.5g		73%
detailed view... how is this calculated?

Badam Pasanda

Recipe #207087 | 1¾ hours | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Brian H
Jan 22, 2007

This is a truly superb SUPERB curry, very much in the top league. The use of yogurt, cream, and ground almonds combine wonderfully with the spices to make a medium hot dish. You'll cook this time and time again.

SERVES 4 (change servings and units)

Ingredients

2 lbs lamb
1 inch cube fresh ginger, chopped
6 garlic cloves, chopped
2 fresh green chilies, chopped
5 tablespoons plain yogurt
2 ounces butter
2 large onions, sliced
1/2 teaspoon turmeric
1 teaspoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground nutmeg
1/2 teaspoon chili powder
8 fluid ounces water
1 teaspoon salt
1/4 pint fresh single cream
4 tablespoons ground almonds
1 teaspoon garam masala
1/2 teaspoon paprika

Directions

1
Cut the meat into thin strips about 1 1/2 inches long.
2
In a blender, process the ginger, garlic, green chillies and the yogurt till smooth.
3
Heat the butter in a pan and fry the onions till just brown. Add the turmeric, cumin, coriander, nutmeg and chili powder, lower the heat and fry for 2 minutes.
4
Add the meat and fry till it changes colour 3 minutes.
5
Slowly add the yogurt mixture stirring all the time. Cook for 5 minutes When the fat comes to the surface add the water and bring to the boil, reduce the heat and simmer covered for 60 minutes.
6
Add the salt, cream and the ground almonds cook for 4 minutes, stir in the garam masala.
7
Serve with the paprika sprinkled over the dish.

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Featured Reviews for This Recipe

From: NovaM

On Feb 2, 2008

Took a bit of time to make, but was worth it. Not too hot either.

0 people found this review helpful

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From: PhilH

On Apr 4, 2009

Having not been in touch for a while, I decided to try one of your new recipes, and I liked the idea of the ingredients but only had chicken to hand. Pretty damn good my friend. I know that lamb, especially on the bone would give this a "richer" flavor, but I am very pleased with the result. Having noted a previous comment, I would advise adding water only "as necessary". This way there is no chance of it being "runny". I added a little more chilli powder, to my own taste, and its a VERY GOOD curry that results. Keep it up Brian.

1 person found this review helpful

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From: UmmIbrahim

On Sep 22, 2008

The whole family liked it. The flavor is very nice, smooth and MILD. The sauce was a bit runny for me so I added a little flour dissolved in some cold water at the end to thicken it. My one year old could eat it without any problem it was so mild, but I prefer my Indian food to have more of a kick than this. I would definitely make it again, but next time I will increase the green chilies in the yogurt sauce to 5, and add a teaspoon of cayenne. Overall, a great recipe. THANKS!

1 person found this review helpful

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