Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Boned leg of lamb

  2. 1 Root ginger - peeled and coarsely chopped

  3. 4 Garlic - peeled and coarsely chopped, up to

  4. 6 2 Fresh green chillies - seeded and coarsely chopped

  5. 4 tablespoons 60ml Natural yoghurt

  6. 2 oz 56g Ghee or unsalted butter

  7. 3 oz 85g Sized onions - finely sliced (medium)

  8. 1/2 teaspoon 2 1/2ml Ground turmeric

  9. 1 teaspoon 5ml Ground cumin

  10. 2 teaspoons 10ml Ground coriander

  11. 1/2 teaspoon 2 1/2ml Ground nutmeg

  12. 1/2 teaspoon 2 1/2ml Chilli powder

  13. 8 Floz warm water

  14. 1 1/4 teaspoons 6 1/3ml Salt or to taste

  15. 5 Floz single cream

  16. 1 oz 28g Ground almonds

  17. 1 teaspoon 5ml Garam masala

  18. 2 tablespoons 30ml Rosewater

  19. 1/2 teaspoon 2 1/2ml Paprika

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Beat the meat with a meat mallet to flatten it to 1/4 inch thickness, then cut into thin slices (about 1 1/2 inches long and 1/2 inch wide). Put the ginger, garlic, green chillies and yoghurt into an electric liquidizer or food processor and blend until smooth. Melt the ghee or butter over medium heat and fry the onions until they are lightly browned, 6-8 minutes. Add the turmeric, cumin, coriander, nutmeg and chilli powder. Adjust heat to low, stir and fry for 2-3 minutes. Add the meat and fry it over high heat for 3-4 minutes or until it changes colour. Add about 2tbsp of the liquidized ingredients and cook for 1-2 minutes stirring frequently. Repeat this process until all the yoghurt mixture is used up. Now fry the meat over medium heat for 4-5 minutes, stirring frequently. When the fat begins to seep through the thick spice paste and floats on the surface, add the water, bring to the boil, cover the pan and simmer until the meat is tender - about 60 minutes - stirring occasionally. Add the salt, cream and ground almonds and let it simmer without the lid for 5-6 minutes. Stir in the garam masala and rosewater and remove from heat. Put the pasanda into a serving dish and sprinkle paprika on top. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network /


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