5 tbsp vegetable oil
2 cinnamon sticks
6 cloves
1 tbsp cardamom seeds
1 large onion chopped
2 garlic cloves ,crushed
1 1/2 inch fresh ginger,peeled and choppe, d
1 1/2 lb lean lamb,cubed
1 1/4 cup yogurt(plain)
1 tsp saffron threads,soaked in
2 tbsp boiling water
1/2 tsp chilli pwd
1/2 cup ground almonds
1 tsp salt
1 1/2 cup coconut milk
2 dried red chillis
Directions
Heat oil in a saucepan.When hot ,add cinnamon ,cloves and cardamom
and fry for 1 minute.Add onion and fry.stirring occasionally,until it
is soft.Add the garlic and ginger and fry for 3 minutes,stirring
frequently.Add the lamb cubes and fry until they are evenly browned.
Beat the yogurt ,saffron mixture and chilli paste together,then stir
mixture into lamb cubes.Cook for 1 minute. Beat the almonds with
enough water to form a thick paste,then stir the paste into the lamb
cubes ,with the salt.Simmer for 15 minutes.Stir in coconut milk and
chillis and reduce the heat to low.Simmer for 1 hour,or until the
lamb is cooked through and tender.Uncover the pan for rhe last 10
minutes of cooking. Transfer to a warmed dish and serve at once.
(serves 4 ) Preparation time 1 1/2 hours
Posted to rec.food.recipes by heman@ccwf.cc.utexas.edu (Hem
Ramachandran)
This recipe is from Foods orient ,INDIA.
Servings: 1 servings
Badami Gosht Recipe brought to you by Recipe Ideas
Categories: Appetizer; Beverage; Chili; Fruit; Meat
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into the distant past, certainly as far into history as the Egyptians, and quite possibly further than that. In practice though, generally, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius created a few documents describing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius also recounts how the ancient chefs made use of many different spices, including a few you will know like thyme, mint and asafoetida. Moving on, we find a couple of interesting recipe books from the fourteenth century ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian curry that we all know today, but instead recipes for the types of meals on the tables of the nobility of the time. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy lands, including parsley and basil. These new culinary innovations caused an eruption in recipe books, most of which are kept safe in private libraries. By the advent of the 1900s, cookbooks were in high demand, due to better eduction, people having increased free time and being a little richer. Like it or not, the introduction of TV gave us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Badami Gosht recipe.
