Make deep incisions in the thin pieces of lamb thigh meat.
Heat pan, then add lamb thigh meat, clarified butter, curd, red chilli powder, salt, garam masala, black pepper, cumin seeds, cardamoms, garlic paste and powder of sauteed onions to the pan.
Mix it well.
Cover the pan and cook for half an hour.
Badam pasandais ready to eat.
Garnish with boiled and peeled almonds.
Serve hot with tandoori roti.
Enjoy the flavors of an authentic badaam pasanda with this recipe straight from the kitchen of the all-time popular Karims, Jama Masjid in Old Delhi.