Badami gosht

Badami gosht

Spiced lamb with saffron and almonds

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1/2 teaspoon saffron strands
60ml boiling water
3 teaspoons salt
250g plain yoghurt
1.5kg boned leg of lamb, cut into 5 cm cubes
2 tablespoons ghee
2 tablespoons oil
1 stick cinnamon
6 cardamom pods, bruised
6 whole cloves
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 teaspoons fresh ginger, finely grated
2 teaspoons ground cumin
2 tablespoons ground almonds
1 tablespoon fresh mint, chopped, (optional)

Method

  1. Soak the saffron strands in the boiling water for 10 minutes. Stir together the saffron water, salt and yoghurt in a large bowl, then add the lamb and toss to coat. Cover and set aside to marinate while preparing the remaining ingredients.
  2. Heat the ghee and oil in a large heavy-based saucepan over medium heat. Add the cinnamon stick, cardamom pods and cloves and cook for 1–2 minutes, then add the onion, garlic and ginger and continue cooking for about 10 minutes, or until the onion is soft and golden. Add the cumin and stir to combine.
  3. Drain the lamb from the yoghurt marinade and add to the pan, turning to brown on all sides. Add the marinade and ground almonds. Mix any remaining marinade with 125 ml water and add to the pan. Reduce the heat to low, cover, and cook for 1 hour, or until the lamb is tender and the sauce has thickened. Towards the end of cooking stir with a wooden spoon to ensure it doesn’t stick to the base of the pan. Sprinkle with mint, if using, cover, and cook for a further 5 minutes.
  4. Serve hot with rice. A light, slightly sweet rice dish such as Parsi pilau goes particularly well with this.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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