Badam Korma Recipe

 
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Badam Korma
  • Chef: Waza Brothers
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Tender pieces of lamb cooked in a thick and creamy almond gravy.

Ingredients of Badam Korma

  • 1 kg hind leg of lamb-cut into cubes
  • 10 cups water
  • 1 cup desi ghee
  • 10 green cardamoms
  • Salt to taste
  • 1/2 cup garlic water
  • 5 cloves
  • 4 cinnamon sticks
  • 1/2 cup almonds-blanched, peeled, made into a fine paste with 1/2 cup milk
  • 1/2 cup cream

How to Make Badam Korma

  • 1.Boil the water, add the meat and blanch for 1-2 minutes. Drain the water and wash the meat in cold water and keep aside.
  • 2.In a pan, add the meat, ghee, green cardamoms, salt, garlic water, cloves and cinnamon sticks.
  • 3.Mix well and bring the mixture to the boil, stirring continuously.
  • 4.Fry until the meat changes color to a very light brown.
  • 5.Add enough water so that when the meat is tender, very little water remains.
  • 6.When the meat is soft, remove the pan from the heat and cool. Add the almond paste.
  • 7.Pour in the cream and mix well.
  • 8.Return the pan to very low heat and simmer the mixture, stirring all the time. Heat through.
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