Meat or Chicken in Almonds
A luxurious Parsi heritage dish featuring tender meat or chicken simmered in a rich, savory gravy with a generous quantity of soft, buttery almonds. The unique preparation involves softening whole almonds until they achieve a melt-in-the-mouth texture, creating a delightful contrast with the spiced meat. Finished with a sprinkle of aromatic garam masala, this elegant curry is perfect for special occasions and best served with rotis or crusty bread.
Ingredients
- 1 1/2 pounds Meat (Lamb, Mutton) or Chicken pieces (Use tender meat or a plump chicken cut into pieces.)
- 1 pound Whole Almonds (Use fresh, large almonds.)
- 4 tablespoons Ghee (Estimated from '1/4 paas' (approx 1/4 cup).)
- 2 medium Onions (Finely sliced. Originally '1/4 seer'.)
- 1 tablespoon Ginger paste (Freshly crushed.)
- 1 tablespoon Garlic paste (Freshly crushed.)
- 1 teaspoon Salt (Adjust to taste.)
- 1 tablespoon Baking soda (Used for softening almonds. Originally '4 tolas' (approx 4 tbsp), reduced for modern taste.)
- 1 teaspoon Garam Masala (A flat spoonful.)
- 5 cups Water (Divided use (for boiling almonds and cooking meat).)
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Instructions
- 1Peel the almonds. In a pot, combine the peeled almonds with about 4 cups of cold water and the baking soda. Cover and place on the stove. Boil until the almonds become completely soft and tender. Once soft, transfer them to a colander and wash thoroughly under plenty of cold running water to remove all traces of soda.
- 2While almonds are processing, heat the ghee in a heavy-bottomed pan. Add the finely sliced onions and fry, stirring frequently, until they turn a pale golden brown. Add the ginger and garlic pastes and sauté until fragrant and the onions turn a deeper red-brown.
- 3Add the meat or chicken pieces and salt to the pan. Mix well and cover. Cook for a few minutes until the meat changes color and any released liquid evaporates (sizzling sound). Add about 1 1/4 cups of water (or enough to cover), cover the pan, and simmer on low heat until the meat is tender and a thick gravy remains.
- 4Add the prepared soft almonds to the cooked meat and gravy. Mix gently. Simmer uncovered on low heat (or embers) for about 10 minutes to allow flavors to meld. Remove from heat and sprinkle the garam masala over the top before serving.
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