Badam Pasinda

Ingredients

• 1 kg boneless meat fillets
• 4 onions, finely sliced
• 3 pieces ginger
• 12 garlic flakes
• 4 dry figs (anjeer) soaked for ½ an hour
• 6 kacharis soaked for 30 minutes
• 2 tsp red chili powder
• ½ tsp ground garam masala
• 8 cloves
• 1 cup oil
• 150 g almonds soaked, blanched and peeled
• 2 cups yogurt
• salt to taste

Procedures

1. Blend ginger, garlic, anjeer, kachari, chile and garam masala to a fine paste.
2. Mix with yogurt and salt.
3. Marinate the meat fillets in the above mixture for 4–5 hours.
4. Heat oil in a heavy bottomed pan and fry onions until golden brown.
5. Remove and keep aside.
6. Add cloves and marinated pieces to the oil and fry for few minutes.
7. Keep stirring occasionally and do not allow to burn from the bottom.
8. Cook till oil separates and sprinkle fried onions and almonds.
9. Serve hot.