Ingredients:
- 250 gm: Kabuli channa
- 100 gm: Rajma
- 2 tsp: Tea powder
- 3 pieces: Clove
- 1 piece: Cinnamon
- 1/2 tsp: Black pepper
- Green chillies according
to taste
- 2 pieces: Ginger
- 1/2 tsp: Eating soda
- 3 tsp: Annardana paste
- 1/2 tsp: Mango powder (aamchur)
- 1 tsp: Garam Masala
- 4 no: Potato (boiled
medium sized)
- 1/2 cup: Tomato chopped
- 2 tsp: Ghee
- Salt to taste
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Ingredients
for Masala:
- Tej patta
- 2 tsp: Mustard seed
- 2 tsp: Zeera
- 1 tsp: Methi Dana
- 3: Clove
- 2: Red chilli
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Method:
- To arrange
the meat, make deep incisions in the thin pieces of lamb
meat.
- Heat pan,
then add lamb meat, clarified butter, curd, red chilli
powder, salt, garam masala, black pepper, cumin seeds,
cardamoms, garlic paste and powder of sautéed onions to
the pan. Mix it fine. Cover the pan and cook for half an
hour. Badam pasanda is prepared to eat.
- Decorate
with boiled and peeled almonds.
- Serve hot
with tandoori roti.
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