Pasanda Badam Kari is typical of the elegant and rich creamy dishes brought to India by the Mughals. They also introduced the use of floral essences in both sweet and savoury cuisine. Here, a sprinkling of rose water adds a distinctive yet delicate aroma to tender slices of lamb braised in a saffron sauce that is thickened with a fresh almond purée. It makes the perfect dish for a special occasion.
Per portion Energy 669kcal/2775kJ; Protein 40g; Carbohydrate 10g, of which sugars 6g; Fat 53g, of which saturates 21g; Cholesterol 177mg; Calcium 128mg; Fibre 1.6g; Sodium 620mg.
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