Badaam Pasanda

This is a classic Kashmiri dish, using the fruit, nuts and the lamb or goat of the region.

1 kg lamb
2 cm cube fresh ginger, chopped
6 garlic cloves, chopped
2 fresh green chilies, chopped
5 tablespoons plain yogurt
2 tablespoons  butter
2 large onions, sliced
1/2 teaspoon turmeric
1 teaspoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground nutmeg
1/2 teaspoon chili powder
200 ml water (to cover the mix)
1 teaspoon salt
1/4 pint fresh single cream
4 tablespoons ground almonds
1 teaspoon garam masala
1/2 teaspoon paprika


Cut the meat into thin strips about 3 – 5 inches long.

In a blender, process the ginger, garlic, green chillies and the yogurt till smooth.

Heat the butter in a pan and fry the onions till just brown. Add the turmeric, cumin, coriander, nutmeg and chili powder, lower the heat and fry for 2 minutes.

Add the meat and fry till it changes colour 3 minutes.

Slowly add the yogurt mixture stirring all the time. Cook for 5 minutes When the fat comes to the surface add the water and bring to the boil, reduce the heat and simmer covered for 60 minutes.

Add the salt, cream and the ground almonds cook for 4 minutes, stir in the garam masala.

Serve with the paprika sprinkled over the dish.