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Lamb Pasanda Recipe

Mild creamy aromatic curry made with boneless sirloin leg of lamb. It will take over an hour of cooking after the lamb has been marinated. The dish is not cooked in a plenty of water like making soup.

What is Pasanda

 

Ingredients

Prepare Lamb

1. Leg of Lamb Boneless Sirloin: 2 Pounds

Marinate

1. Onions: 3 Peeled and Chopped

2. Garlic: 8 Cloves. Peeled chopped

3. Fresh Ginger: 2"x1" Peeled and chopped

4. Fresh Serrano: 2 Chopped. Remove seeds and white membrane to reduce heat

6. Dahi Yogurt: cup

6. Salt:   teaspoon

7. Coriander powder: 1 Tablespoon

8. Cumin powder: 1 Tablespoon

9. Dried fenugreek leaves (Kasoori Methi): 1 heaping teaspoon

10. Turmeric powder: 1 teaspoon

11. Ground Cayenne pepper: 2 teaspoon

12. Ground Black pepper: 1 teaspoon

13. Degi Mirch: 2 teaspoon

 
Braise Cooking

1. Ghee: cup

2. Black Cardamoms cracked open: 5

3. Bay leaves: 3

4. Cinnamon stick 3": 1 broken

5. Cloves: 10

6. Black peppercorn: 10

7. Water: 1 cup

8. Ground Blanched almonds: 1 oz (Equal to 24 almonds)

9. Heavy whipping cream: cup

 

Method

Prepare lamb

1. Pound lamb with a wooden mallet to flatten it to about " thick

2. Cut strips about 1" long and " Wide. The pieces will resemble your small finger

Marinate

1. Add Onions, Garlic, Fresh Ginger, and Fresh Serrano to food processor. Process to form a paste

2. Add yogurt and remaining spices. Operate in pulse mode so all the ingredients are mixed well

3. Put lamb in a large glass bowl. Pour marinade on top of lamb. Toss lamb around so all the lamb pieces are covered in the marinade. Cover with plastic film wrap

3. Marinate in refrigerator from a minimum of 4 hours to preferably over-night

Braise Cook

1. Remove lamb from the marinate. Wipe off the marinate from the lamb with fingers. Set marinate aside. Set Lamb aside

2. Heat Ghee in a heavy bottom pan. Add lamb. Fry lamb till it is almost all brown (6 to 8 minutes)

3. Add Black Cardamoms, Bay leaves, Cinnamon, Cloves, and Black peppercorn. Fry for another 2 to 3 minutes

4. Add marinade in three stages. In every stage one third marinade and fry till it is consumed. Finally you have all the marinate incorporated. About 8 minutes

5. Keep frying till almost all the moisture is gone. The Ghee starts to separate and bubble to top. Remember we are also frying the pulverized onions in the marinate. We are fry cooking the Masala and Lamb together. About 8 minutes

6. Add water and ground almond. Bring it to a boil. Cover and cook on low heat for 30 minutes.

7. Remove the lid. The lam should be tender. Keep cooking on low heat till you have a very thick pasty gravy. It should not be soupy. (10 minutes).

8. Turn off heat. Slowly add the whipping cream and stir.

9. Turn the heat back on and simmer on very low heat for 5 more minutes

10. Turn off heat. Let it rest for 20 minutes before service

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