Lamb Pasanda

Learn how to do Lamb Pasanda for your friends and family. this revenue from Lamb Pasanda it is delicious

Make Lamb Pasanda

Lamb Pasanda

This curry is very straight forward to make.  It is a wonderful warming & comforting curry for this time of year!

Serves 4

Prep time:  15 minutes (plus 2 hours marinating)

Cooking time:  1 hour

Ingredients

600g boneless leg of lamb, cut into 2.5cm cubes

2 tbsp garlic paste

2 tbsp ginger paste

3 tbsp vegetable oil

3 large onions, chopped

1 green chilli, deseeded & finely chopped

2 green cardamom pods, bruised

1 cinnamon stick, broken in half

2 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

250 ml water

150ml double cream

4 tbsp ground almonds

1 ½ tsp salt

1 tsp garam masala

To serve

Toasted flaked almonds

Basmati rice or Indian breads

Preparation method

1.  In a large bowl add the cubed lamb, garlic paste and ginger paste.  Use your hands to rub the paste into the lamb, cover and set aside in a cool place to marinate for at least 2 hours.

2.  In a large frying pan heat the oil over a medium heat, add the onions and chilli.  Now gently fry, stirring frequently for 5-8 minutes until softened and golden.

3.  Now add the cardamom pods, cinnamon stick, coriander, cumin and turmeric.  Stir continuously for 1-2 minutes or until the spices are aromatic.

4.  Add the lamb, cook for 5-7 minutes until browned.  Stir in the water, bring to the boil and then reduce to a simmer.  Cover the pan tightly and allow to simmer for 40-45 minutes until tender.

5.  Meanwhile in a small bowl add the double cream and ground almonds and mix together.  When the lamb is tender add 4 tablespoons of the cooking liquid to the cream and stir through.  Now add this to the lamb, with the salt and garam masala.

6.  Allow to simmer for a further 5 minutes uncovered.  Serve on warmed plates with a sprinkling of toasted flaked almonds and rice or Indian breads (or both), enjoy!

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