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

Directions

 * 1) Blend ginger, garlic, anjeer, kachari, chili 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.