Lamb Pasanda

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

Serves 4 (Using Kenwood Slow Cooker or Curry Cooker)

450-500g  Lamb leg meat – cut into strips

Marinade
150ml   Plain yoghurt
3   Cloves garlic - crushed
5cm piece  Root ginger – approximately 25g when peeled
1 teaspoon  Garam masala
1 teaspoon  Ground coriander
2 teaspoons  Cumin powder
1 teaspoon  Turmeric
1 teaspoon  Fenugreek
½ teaspoon  Salt

20ml   Olive oil
25g   Butter
2   Onions – finely chopped
20g   Ground almonds
2   Bay leaves
2   Red chillies – de seeded and chopped
2   Green chillies – de seeded and chopped
200ml   Lamb stock
1 teaspoon  Lemon juice

To finish
20g   Fresh coriander
20g   Toasted sliced almonds

Method

1. Mix together the components of the marinade in a bowl and add the lamb. Coat well and leave to marinate in the refridgerator for at least 1 hour.
2. In a large frying pan heat the oil and butter and fry the sliced onions until they begin to brown. Add the marinated lamb and cook for a few more minutes.
3. Pour the contents of the frying pan into the Curry cooker along with the chillies, ground almonds, lemon juice, bay leaves and stock. Turn the Curry cooker to high and cook for 1 hour.
4. Stir the contents of the Curry cooker and reduce the setting to low, continue to cook for 2-3 hours.
5. Stir in the fresh chopped coriander leaves and serve garnished with the toasted sliced almonds. 

Ingredients

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