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

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