Rich and Creamy Lamb Pasanda for the Family
Ingredients
Marinade
- 500g lamb neck fillet or shoulder of lamb
- 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 (sub 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
Sauce
- 3 tbsp ghee (sub half butter half veg 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 and almond flakes and juliennes of ginger
Preparation
Put all the marinade ingredients into a mixing bowl, mix well to combine, cover and refrigerate for 4hrs to overnight.
Add the ghee to your pan with the green cardamom and bay leaf to the ghee on a medium high heat and fry off for a few minutes. Stir in the onions and sauté on the same heat, stirring regularly until they’re soft and golden brown.
Pick out the cardamoms and bay leaf. (Tip: add these to your rice while it’s cooking for extra flavour). Remove the onions with a slotted spoon and put them in a mini chopper or blender with 2 tbsps water and blend til smooth. Set aside.
Add the lamb with all the marinade you can scrape out of the pan on a medium high heat and seal the meat, for 5 or 6 mins, stirring regularly, then stir in the onion paste, swill out the onion paste with another 2 tbsps of water to ensure you get it all, then cook for another 5 mins before stirring in the double cream and brown sugar.
Cover loosely and simmer on medium low for 30 mins, stirring occasionally. Once the sauce has started to thicken up and the oil is starting to separate, stir in the 100ml water, and cover loosely and simmer for another 25 mins. (If want the sauce thicker just cook a little longer without the lid or looser, just add a little more water). Season to taste, cover and rest for 5 mins before serving.