Almond and Saffron Flavored Meat Recipe

1/2 kg

2 tablespoons

2-3

2-3

2 cm stick

1/4 teaspoon

2

1 teaspoon

1 cup

1 teaspoon

1 1/2 teaspoons

2 teaspoons

1 teaspoon

1 teaspoon

1/2 cup

1/4 teaspoon

Boneless lamb

Oil

Black cardamoms

Cloves

Cinnamon

Asafoetida powder

Bay leaves

Kashmiri chili powder

Curd, whisked

Caraway seeds

Ginger powder

Powdered aniseed

Kashmiri garam masala powder

Salt

Almonds, blanched and peeled

Saffron soaked in 1/3 cup warm milk

• Wash meat, pat dry and cut into 5 cm cubes.

• Heat oil in a non-stick pan, add meat and fry till golden brown.

• Drain and set aside.

• Add whole spices to pan and fry for a minute till fragrant.

• Mix in asafoetida, bay leaves, chili powder and curd, and cook stirring constantly, till the curd is reddish brown.

• Sprinkle in remaining spices powders and salt, and mix well.

• Add meat and fry for a few minutes till browned.

• Stir in 1 1/2 cups water, transfer to a pressure cooker and cook under pressure for 15 minutes.

• Allow cooker to cool before opening it.

• Mix in almonds and saffron flavored milk, simmer for a minute and serve with naan or roomali bread.