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Badami Elachi Gosht - Almond and Cardamom Lamb
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Badami Elachi Gosht - Almond and Cardamom Lamb
This is a rich lamb dish from northern India that's perfect for Diwali. It's scented with almonds and cardamom, and steeped in plenty of creamy sauce. Serve with plain Basmati rice and a vegetable dish of your choice such as Waitrose Vegetable Thali.
Serves: 3 - 4
Ingredients
- 340g pack Waitrose Diced Leg of Lamb
- 3tbsp Waitrose Natural Yogurt, whisked
- Salt and white pepper
- 142ml pot Waitrose Thick Single Cream
- Seeds of 4 large green cardamom pods, lightly
- for the curry paste
- 1 large garlic clove, roughly chopped
- 1 small onion, roughly chopped
- 2 large green chillies, deseeded and roughly chopped
- 2tbsp ground almonds
- 25g unsalted butter
- 4 whole cardamom pods, crushed
- 2.5cm cinnamon stick
Method
- To make the curry paste, place the garlic, onion, chillies and almonds in a blender, add a little water and process to a fine paste. Set aside.
- Melt the butter in a pan, add the whole cardamom pods and the cinnamon stick, and stir over a medium heat for 15 seconds to release the flavours. Add the curry paste and cook gently for 5 minutes - stirring from time to time so that the paste doesn't stick to the bottom of the pan.
- Stir in the lamb and cook over a medium heat until lightly browned. Add the yogurt, salt and sufficient water to just cover the meat. Stir, then cover and simmer gently for 45 minutes, stirring occasionally.
- Remove the lid and continue to cook for a further 15 minutes. (The lamb might appear slightly oily, but it's meant to look like this.)
- Increase the heat, add the cream and stir while bringing to the boil. Stir in the crushed cardamom seeds and white pepper to taste. Garnish with coriander leaves.
Comments
This recipe was first published in Wed Sep 01 01:00:00 BST 1999.
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