Badam Pasinda

Course : Indian
Serves: 1
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2 1/2 pounds boneless meat fillets
4 medium Onions -- finely sliced
3 pieces ginger
12 medium garlic flakes
4 medium dry figs, (anjeer) soaked for 1/2 hour
6 medium kacharis soaked for 30 minutes
2 teaspoons red chile powder
1/2 teaspoon ground garam masala
8 whole cloves
1 cup oil
15 grams almonds soaked -- blanched and peeled
2 cups yogurt
1 teaspoon salt to taste

Preparation / Directions:

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. Serve hot.

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