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
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It is quite feasible to track the history of transcribed cooking instructions far back into the distant past, at least as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, sadly, these old recipes were just primitive hieroglyphic recipes for meal preparation.
Progressing into The time of the romans around 25BC a roman called Apicius created a few documents describing recipes prepared by the Romans. In his works, Apicius tells us how the meals were divided into appetizers, main meal and dessert, something we still use today. He also informs us how the Roman chefs used a good variety of spices, including a few that will be familiar to modern chefs like bay, rue and parsley. During the next few hundred years, the upper classes competed with each other to offer the most extravagent meals, and because of this the best cooks and their collection of recipes could command a high salary. Even so, it was during the 19th century that fine cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Badami Gosht recipe.
