Badami Gosht (Almond Curry)

Self cooking photograph

mutton/ lamb 500g onion 1 large, chopped yogurt 1-1/4cup coconut milk 1 cup ground almonds 1/2cup cinnamon sticks 2 green cardamom 3 cloves 4 garlic paste 1tbsp ginger paste 1tbsp red chilli powder 1tbsp - adjust to taste dried red chillies 2 salt to taste saffron threads 1tsp (soaked in 2tbsp boiling water) oil 5tbsp Method: Heat oil and add cinnamon sticks, cloves and cardamom, fry for 1minutes. Add onion and saute until soft. Now add garlic and ginger paste; fry for another 3 minutes. Add meat and fry for 5 minutes or till golden brown. Whisk yogurt with saffron mixture, salt and chilli powder and add to meat. Keep stirring and cook for 5minutes. Grind almonds with enough water to make a thick paste. Add almond paste and whole red chillies and stir well for 5 minutes on low flame. Add coconut milk and mix well. (5tsp dry coconut with 1 cup milk can also be added if coconut milk isn't available) Cover and simmer for 30 to 40 minutes till tender, stir occasionally. Serve hot with nan or chapati. Serves 4 to 5.