Lamb Pasanda

Pasanda means that the dish is to everyone's liking; even children, those new to curries and experienced curry connoisseurs. This creamy lamb dish can be popped into a slow cooker for a tender, delicious dinner when you get home from work. Heavenly!

Difficulty

Low

Time

60 min

Author

Kenwood

Ingredients

Servings

4

Makes

1 curry

For the lamb:

  • 450-500 g lamb leg, meat of, cut into strips

  • 20 ml olive oil

  • 25 g butter

  • 2 onions, finely chopped

  • 20 g ground almonds

  • 2 bay leaves

  • 2 red chillies, deseeded and chopped

  • 2 green chillies, deseeded and chopped

  • 200 ml lamb stock

  • 1 tsp lemon juice

For the marinade:

  • 150 ml plain yoghurt

  • 3 garlic cloves, crushed

  • 5 cm fresh ginger, approximately 25 g when peeled

  • 1 tsp garam masala

  • 1 tsp ground coriander

  • 2 tsp ground cumin

  • 1 tsp turmeric

  • 1 tsp fenugreek

  • 0.5 tsp salt

To finish:

  • 20 g fresh coriander

  • 20 g almonds, toasted sliced

Utensils

Bowl, Frying pan large

Instructions

Step 1

Mix together the components of the marinade in a bowl and add the lamb. Coat well and leave to marinate in the refrigerator for at least 1 hour.

Step 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.

Step 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.

Step 4

Stir the contents of the curry cooker and reduce the setting to low, continue to cook for 2-3 hours.

Step 5

Stir in the fresh chopped coriander leaves and serve garnished with the toasted sliced almonds.