Badam Parsinda Curry

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

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