BADAMI GOSHT

This is the dish we prepared in 'Country ' cooking class this week .(ba- DAH- mee gosht ) an adaption of an indian recipe , a fragrant and spicy lamb cooked with almonds . Peel and chop 2 onions . Using a medium pan , heat 5 tbs of ghee over a medium heat . Add 2 cinnamon sticks , 6 cloves and 8 cardamon pods . cook for 2 minutes . Add the peeled and sliced onions . Cook for 5 minutes or until the onions are tender . Add 2 tbs of minced garlic and 1 tbs of minced ginger . Continuing to cook until the onions are golden . Add 1 kg of diced lamb , stir until sealed . Place in the bowl of your slow cooker . Place and 1/2 cups of natural yoghurt into a medium bowl and mix in 1 dsp of saffron powder, ( I used saffron threads , but they are very expensive ) , 1 tsp of sweet paprika . Mix well . Now add the yoghurt mixture to the lamb to the slow cooker and stir to combine . Finally , using a small saucepan add 3/4 cup of almond meal and a little water to make a paste , now add 1 can of coconut cream ( 400ml ) , stirring through to well combined . Add the coconut mix to the slow cooker and stir through . Cook for 4 hours on high in your slow cooker. At this point add 1 cup of mixed grain ( I used a mix of quinoa , brown rice and buck wheat ( the combination is up to you ), along with 500gm of frozen beans and 1 grated carrot . Continue to slow cook until all ingredients are tender and combined .....about 1 hour . This is delicious .