BADAMI GOSHT (ba-DAH-mee gosht )

This is my adaption of an Indian recipe ....a fragrant and spicy meat cooked with crushed almonds . Using a medium saucepan or pan , heat 5 tbs of ghee over a medium heat . Add 2 cinnamon sticks (1 dsp of ground cinnamon )6 cloves ( 1 dsp of ground cloves ) 6 cardamon pods ( 1 tsp of cardamon seeds ) ... and cook for 2 minutes . Add 1 large onion / 2 small onions.. that has been peeled and sliced , cook for 5 minutes till onions softens . Add 1 tbs of minced garlic along with 1 tbs of minced ginger . Cook continuing to to stir until the onions are golden . Add 1 kg of diced beef , lamb or pork , a few at a time and stir until browned . Place 1 and 1/4 cup of natural yoghurt into a small bowl and mix in 1/2 dsp of chilli powder with a few strands of saffron or 1 dsp of saffron powder ...mix well . Add the yoghurt mixture and stir through the meat . Mix 1/2 cup of ground almond to a small bowl and a little water , just enough to make a paste . Stir in the almond paste along with 1 tsp of salt . Now turn the mixture into a greased slow cooker bowl and finally stir through 1 can of coconut cream ( 400ml ),stir through and cook on low for 4.5 hours . To make this my version of the dish I added 3/4 cups of short rice and stirred through with 1 cup of white wine and 1 cup of chopped capsicums . Once the rice absorbed the excess liquid ,I turned off the heat and removed the cooked dish to an oven proof dish and lightly drizzled a thin stream of honey over. To serve ... reheat and serve with an oil dressed salad .