Lamb in rose-scented almond sauce

Name: Lamb in rose-scented almond sauce
Yield: Serves 4
Cuisine: India
Ingredients: toasted flaked (sliced) almonds, to garnish; large pinch of saffron threads, pounded; Pilau Rice with Raisins, to serve; 75 ml/5 tbsp natural (plain) yogurt; 675 g/1/½ lb boned leg of lamb; 5 ml/1 tsp ground coriander; 60 ml/4 tbsp sunflower oil or light olive oil; 10 ml/2 tsp gram flour (besan); 30 ml/2 tbsp hot milk; 25 g/1oz/¼ cup blanched almonds; 2.5 ml/½ tsp ground turmeric; 10 ml/2 tsp ground cumin; 2.5 ml/1 in fresh root ginger, grated, or 10ml/2 tsp ginger purée; 2 cloves garlic, crushed, or 10ml/2 tsp garlic purée; 2 fresh green chillies, finely chopped; 2.5–5ml/½–1 tsp chilli powder; 5 ml/1 tsp salt, or to taste; 150 ml/¼ pint/⅔ cup double (heavy) cream; 2.5 ml/½ tsp garam masala; 1 large onion, finely chopped; 30 ml/2 tbsp rose water

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

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.

Ingredients

Asia
India
Central India
Main course

Ingredients

Method