Lamb Pasanda is a traditional British Indian Restaurant (BIR) recipe for a classic lamb curry with chillies in a yoghurt-based dressing prepared as it would be in an Indian restaurant. The full recipe is presented here and I hope you enjoy this classic British version of: Lamb Pasanda.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
4 tbsp Vegetable Oil
425 ml Curry Sauce
450g Lean Lamb cut into 7cm x 5cm x 0.5cm strips
1 tsp Salt
1 tsp Paprika
1/2 tsp Garam Masala
200ml Plain Yoghurt
4 tbsp Double Cream
1 tsp ground cumin
1 tbsp Fresh coriander leaves, finely chopped
Method:
Wash the meat, remove from the bone (if using leg) and cut into slices of about 7cm by 5cm by 0.5cm thick. Bring a large pan of salted water to the boil, add the meat to this and boil for about 15 minutes.
Meanwhile mix the yoghurt and salt together in a large bowl. Transfer the cooked meat (whilst still hot) onto the yoghurt with a slotted spoon. Stir the meat to ensure that it is completely coated and place in the fridge to marinate for at least six hours (over-night is best).
Heat the vegetable oil in a large frying pan, add the curry sauce to this and bring to the boil. As soon as this boils, add the salt and paprika and boil on high heat for five minutes, stirring frequently.
Turn the heat down to a simmer and add the garam masala and cumin along with the marinated meat (shake-off as much of the yoghurt as you can). Stir this in and simmer for five minutes.
Take the curry off the heat, allow to settle for a minute, skim-off any excess oil and add the cream and half the coriander.Return to the heat and simmer for a minute.
Serve sprinkled with the remaining chopped coriander.