Badam Parsinda Curry

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

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