An adaptation of an Indian recipe, Badami Gosht (ba-DAH-mee gohsht) is fragrant and spicy lamb cooked with almonds. makes a good lunch or dinner dish and may be served with chapatis, or bread, and with vegetables, such as aubergines or spinach.
The usual cooking medium for this dish is clarified butter, which is called ghee in India.
If ghee is not available, cooking oil may be substituted
If creamed coconut is not available, soak
4 tablespoons desiccated coconut in
12 tablespoons of water for
1 hour or until the coconut is moist and has absorbed all the water.
5 tablespoons clarified butter or vegetable oil
2 cinnamon sticks
6 cloves seeds of 6 cardamoms large onion, finely chopped garlic cloves, crushed
1 ½ inch piece root ginger, peeled and finely minced
1 ½ lb. boned leg of lamb, cut into
10 fl. oz. yogurt
1 teaspoon saffron threads soaked in
2 tablespoons of boiling water
½ teaspoon chilli powder
3 oz. ground almonds
1 teaspoon salt
1-inch slice creamed coconut dissolved in
10 fl. oz. hot water
2 whole dried red chillis
In a medium-sized saucepan heat the oil over moderate heat. Add the cinnamon, cloves and cardamom seeds and cook for 1 minute.
Add the onion and, stirring contin-uously, fry for 7 minutes until the onion is soft. Add the garlic and ginger and continue frying and stirring until the onions are golden brown.
Add the lamb cubes, a few at a time, and fry well, stirring frequently, until they are well browned.
Put the yogurt into a small bowl. Pour in the saffron, the soaking water and the chilli powder and beat well.
In another small bowl mix the almonds with enough water to make a paste.
Pour the yogurt mixture over the lamb cubes in the pan and stir to mix. Cook for a minute and stir in the almond paste and salt. Simmer for 15 minutes.
Add the dissolved coconut cream and the whole red chillis. Lower the heat and simmer, uncovered, for 30 to 40 minutes or until the lamb is tender.
Cover the pan for the last 10 minutes of cooking. Serve hot.
This is a refreshing, cold, summer drink.
1 medium-sized cucumber, peeled and sliced
4 oz. icing sugar juice of
½ teaspoon grated nutmeg
2 fl. oz. Curacao
1 bottle claret
6 fl. oz. soda-water
2 borage sprigs, if available
Put the cucumber, sugar, lemon juice, nutmeg, Curacao and claret into a large bowl. Stir to dissolve the sugar. Pour in the soda-water and some ice. Add the borage, if it is available.