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Yummy Lamb Pasanda Recipe
For anyone who is unfamiliar with making their own curries, don’t be afraid! They are as simple as making a stew or casserole. The key is to allow time for the spices to infuse and become aromatic.
I tried out this recipe today and it was so delish I thought I’d share! This curry is creamy, nutty, fragrant and sumptuously rich. The green chillies give it a beautiful green colour if you make it quickly to eat fresh, or if you simmer it for longer the onions caramelise and form the perfect base gravy. No need for forks, simply scatter toasted slivers of almonds and scoop up with warmed naan.
Serves 4-6
Lamb Pasanda
I tried out this recipe today and it was so delish I thought I’d share! This curry is creamy, nutty, fragrant and sumptuously rich. The green chillies give it a beautiful green colour if you make it quickly to eat fresh, or if you simmer it for longer the onions caramelise and form the perfect base gravy. No need for forks, simply scatter toasted slivers of almonds and scoop up with warmed naan.
Serves 4-6
600g boneless shoulder or leg of lamb
1 tbsp of garlic paste
1 tbsp of ginger paste
55g ghee or 4tbsp vegetable oil
3 large onions, chopped
1 fresh green chilli, deseeded and chopped
3 cardamom pods, bruised
1 cinnamon stick, broken in half
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
250ml water
150ml double cream
4 tbsp ground almonds
1 ½ tsp salt
1 tsp garam masala
Paprika and toasted flaked almonds, to garnish
1. Cut the meat into thin slices, place between sheets of cling film and tenderise with a rolling pin until flattened out. Rub the garlic and ginger pastes into the meat and leave to marinate for 2 hours or so.
2. Melt the ghee or oil in a large frying pan with a lid over a medium-high heat. Add the onions and chilli, fry until golden brown and caramelised.
3. Add the cardamom, cinnamon, coriander, cumin and turmeric. Stir in for 2-3 minutes.
4. Now it’s time to add the lamb. Fry the meat with the onion mixture until browned.
5. Stir in water and bring to the boil. Reduce the heat to low and simmer for 40 minutes.
6. Combine the almonds and cream in a bowl. When the meat is tender, mix a few tablespoons of hot juices from the pan to loosen the cream so it doesn’t seize up.
7. Time to sprinkle in the salt and garam masala. Gradually add the cream and almonds to the pan and simmer for a further 5 minutes.
8. To toast your own almonds, brown in a dry frying pan over a medium heat. As soon as they start to change colour remove from the pan as they burn easily.
9. Ta da! Serve sprinkled with the almonds, paprika and a fluffy naan.
I’m such a foodie magpie, I love shiny pretty kitchen treats.I have been known to talk to my KitchenAid mixer…
So, the new bit of covetable kitchen kit on my Want List is a masala dabba.
These dinky little Indian spice tins fit neatly into one big treasure box and hold all the key ingredients with which to make your favourite curries. No discerning Indian cook is without one. Forget spice racks, this baby will keep your cardamom, cumin, mustard seeds, coriander, nutmeg, cinnamon and of course chilli powder, fresh and to hand.
I’m a mega huge Spaced fan, so this picture just cheered me up! Simon Pegg and Nick Frost feel like old friends now, even if they only live in my tv…
(via simonpeggandnickfrost)
Reblogged from simonpeggandnickfrost
