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

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.