Badam Parsinda Curry

Name: Badam Parsinda Curry (Almond Kabab Curry)
Cuisine: India
Ingredients: 12 cloves of garlic seeds (sukha dhania); ⅔ pt (350 g) yoghurt (curd); 4 ozs (115 g) ghee; 1 teaspoonful garam masala; ½ pt (300 mils) water; 16 parsindas (cut out of 1 lb (455 g) meat from the loin or the shoulder); ¼ teaspoonful salt; 1½ ozs (40 g) finely-chopped onions; 1 oz (30 g) ghee; 2 finely-chopped green chillies (sabz mirch); ¾ oz (20 g) pistachio nuts (pista); ¾ oz (20 g) chopped blanched almonds (badam); ½ teaspoonful garam masala; ½ teaspoonful red pepper (degi mirch); ¾ oz (20 g) ginger (adrak); ¾ oz (20 g) cashew nuts (kaju); ½ teaspoonful red pepper; ¼ teaspoonful garam masala; 1 teaspoonful salt; 1 teaspoonful ground roasted black cumin seeds; 1 oz (30 g) ginger; 1 dessertspoonful ground coriander; ¾ teaspoonful garam masala; ½ oz (15 g) flour (maida); ¾ teaspoonful turmeric (huldi); 8 green cardamoms (illaichi); 1 tablespoonful chopped coriander leaves; ¾ teaspoonful red pepper (degi mirch); 6 ozs (170 g) grated onions

Almond Kabab Curry

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

16 parsindas (cut out of 1 lb (455 g) meat from the loin or the shoulder)

Asia
India
Dinner
Spicy

Method

For cutting the parsindas:—Clean, wash and wipe the meat, cut into pieces 2½″ 3½″ by (6½ by 9 cms) and ¼″ (1 cm) thick. If the meat is short of the required dimensions, take a p