Rich and Creamy Lamb Pasanda
Ingredients
For the marinade
- 500g lamb neck fillet or shoulder of lamb, cut into bite-size slices (approx 5mm thick)
- 200g Greek yoghurt
- 3 tbsp ground almonds
- 2 tsp finely grated ginger
- 2 tsp finely grated garlic
- 2 tsp ground coriander
- 1 tsp Kashmiri chilli powder (substitute half paprika, 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
For the sauce
- 3 tbsp ghee (substitute half butter, half vegetable 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
- Dressed with toasted desiccated coconut, almond flakes, and juliennes of ginger
Preparation
In a mixing bowl, combine all the marinade ingredients. Mix well to combine, cover, and refrigerate for 4 hours to overnight.
Heat the ghee in a pan over medium-high heat. Add the green cardamom pods and bay leaf and fry for a few minutes. Stir in the onions and sauté until they are soft and golden brown.
Remove the cardamom pods and bay leaf. Transfer the onions to a mini chopper or blender, add 2 tablespoons of water, and blend until smooth. Set aside.
Add the marinated lamb to the pan with all the marinade. Seal the meat over medium-high heat for 5-6 minutes, stirring regularly. Stir in the onion paste and another 2 tablespoons of water to incorporate all the paste. Cook for another 5 minutes, then stir in the double cream and brown sugar.
Cover loosely and simmer on medium-low heat for 30 minutes, stirring occasionally. Once the sauce has thickened and the oil is starting to separate, stir in the 100ml water. Cover loosely and simmer for another 25 minutes. Adjust the consistency by cooking longer without the lid or adding a little more water. Season with salt to taste, cover, and let it rest for 5 minutes before serving.