Lamb Pasanda

Lamb Pasanda, Step by Step

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1. Mix the lamb with the yoghurt, ginger and garlic paste and salt. Leave for 30 minutes.

   Mark done Start 30 min timer

2. Heat the ghee in a heavy pan. Add the cardamom and cinnamon for 20 seconds, then the onions. Cook over a low heat for 10 minutes until soft but not coloured.

   Mark done

3. Add the lamb with its marinade, coriander and cumin. Cook for 8 minutes, stirring.

   Mark done Start 8 min timer

4. Add the ground almonds and water. Cover and simmer very gently for 60 minutes until tender.

   Mark done Start 60 min timer

5. Stir in the cream and sugar and simmer for 2 minutes. Scatter with the toasted almonds.

   Mark done Start 2 min timer

Tips for Making Lamb Pasanda

• Cut the lamb across the grain for the most tender result.
• Taste before adding sugar; the almonds are already sweet.
• Keep the lid on so the lamb stays moist.

Changing the Recipe

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What Goes With Lamb Pasanda

• Pilau rice
• Peshwari naan
• Mango chutney
• Cucumber raita

Leftovers and Storage

Keeps in the fridge for 3 days. Reheat gently over a low heat.

Questions About Lamb Pasanda

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.