Badam Pasinda

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Boneless meat fillets
4		Onions - finely sliced
3 tablespoons	45ml	Ginger
pinch		Garlic flakes
4		Dry figs, (anjeer) soaked for 1/2 hour
6		Kacharis soaked for 30 minutes
2 teaspoons	10ml	Red chile powder
1/2 teaspoon	2.5ml	Ground garam masala
8		Cloves
1 cup	237ml	Oil
15		Almonds soaked - blanched and peeled
2 cups	474ml	Yogurt
		Salt to taste

Recipe Instructions

Blend ginger, garlic, anjeer, kachari, chile and garam masala to a fine paste. Mix with yogurt and salt. Marinate the meat fillets in the above mixture for 4-5 hours. Heat oil in a heavy bottomed pan and fry onions until golden brown. Remove and keep aside.

Add cloves and marinated pieces to the oil and fry for few minutes. Keep stirring occasionally and do not allow to burn from the bottom. Cook until oil separates and sprinkle fried onions and almonds.

Source:
K. Raghunandana

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