Lamb Pasanda Indian Curry
Ingredients
Marinade
- 500g lamb neck fillet or shoulder, sliced approximately 5mm thick
- 200g Greek yogurt
- 3 tbsp ground almonds
- 2 tsp ginger, finely grated
- 2 tsp garlic, finely grated
- 2 tsp ground coriander
- 1 tsp Kashmiri chilli powder (substitute half paprika and half standard chilli powder)
- 1 tsp ground cumin
- 3/4 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp garam masala
Sauce
- 3 tbsp ghee (substitute half butter and half oil)
- 4 green cardamom pods
- 1 bay leaf
- 1 medium brown onion, thinly sliced
- 1 tbsp brown sugar
- 75ml double cream
- 100ml water
- Salt to taste
Garnish
- Toasted coconut
- Almond flakes
- Julienned ginger
Preparation
Combine all marinade ingredients in a mixing bowl, mix well, cover, and refrigerate for 4 hours to overnight.
Heat ghee in a pan on medium-high heat, add green cardamom pods and bay leaf, and fry for a few minutes. Stir in the sliced onions and sauté until soft and golden brown.
Remove the cardamom pods and bay leaf from the pan. Remove the onions with a slotted spoon, blend with 2 tablespoons of water until smooth, and set aside.
Add the marinated lamb to the pan on medium-high heat and seal for 5 to 6 minutes, stirring regularly. Stir in the onion paste, using 2 tablespoons of water to rinse out the blender and add it all, then cook for another 5 minutes before stirring in the double cream and brown sugar.
Cover loosely and simmer on medium-low heat for 30 minutes, stirring occasionally. Once the sauce thickens and oil separates, add 100ml water, cover loosely, and simmer for another 25 minutes. Season to taste, cover, and let rest for 5 minutes before serving.
Tips
Add the removed cardamom pods and bay leaf to rice while cooking for extra flavor.
