50
mea t
lamb pasanda
ingredients
SERVES 4-6
600 g/llb 5 02 boneless shoulder or leg of lamb
2 tbsp garlic and ginger paste
55 ¥J2 oz ghee or 4 tbsp
vegelahle or groundnut oil
3 Large onions, chopped
1 Iresh green chilli, dcseeded
and chopped 2 green cardamom pods, bruised
1 ci nnamon stick, broken
method 1 Cut the meat into th in slices, the n place the slices between cl ingfilm and pound with a meat mal let to make them even th inner. Put the lamb slices in a bowl, add the garlic and ginger paste and rub well into the lamb. Cover and leave to marinate in the refrigerator for 2 hours. 2 Melt the ghee in a large frying pan over a medium- high heat. Add the onions and ch illi and cook, stirring frequently, for 5-8 minutes, un ti l golden brown. 3 Stir in the cardamom pods, cinnamon stick, ground coriander, cumin and turmeric and contin ue stirring for 2 minutes, or until the spices are aromatic .
in half
2 tsp wound coriander
l isp ground cumin
1 tsp ground turmeric
250 mll9 fl oz wale r
150 mU5 fI 02 double cream 4 tbsp ground almonds
11/2 tsp salt 1 tsp garam masa la
paprika and toasted flaked almonds, to garnish
4 Add the meat to the pan and cook, stirring occaSionally, for about 5 minutes, until it is brown on all sides and the fat begins to sepa rate. Stir in the water and bring to the boil, stil l stirring. Reduce the heat to its lowest settin g, cover th e pan tightly and simmer for 40 minutes, or until th e meat is tender.
5 Mix the cream and ground almonds together in a bowl. Beat in 6 tablespoons of the hot cooking tiquid from the pan, then gradually beat this mixture back into the pan. Stir in the sa lt and garam masala. Continue to simmer for a fu rther 5 minutes, uncovered, stirring occasionally.
6 Garnish with a sprinkling of paprika and flaked almonds and serve.