Yield: 4 servings
|2 pounds||Boned leg of lamb|
|1 \N||1 inch cube root ginger; peeled and coarsely|
|\N \N||; chopped|
|4 \N||Cloves garlic; peeled and coarsely|
|\N \N||; chopped, up to 6|
|2 \N||Fresh green chillies; seeded and coarsely|
|\N \N||; chopped|
|4 tablespoons||Natural yoghurt|
|2 ounces||Ghee or unsalted butter|
|3 mediums||Sized onions; finely sliced|
|½ teaspoon||Ground turmeric|
|1 teaspoon||Ground cumin|
|2 teaspoons||Ground coriander|
|½ teaspoon||Ground nutmeg|
|½ teaspoon||Chilli powder|
|8 \N||Floz warm water|
|1¼ teaspoon||Salt or to taste|
|5 \N||Floz single cream|
|1 ounce||Ground almonds|
|1 teaspoon||Garam masala|
Beat the meat with a meat mallet to flatten it to ¼ inch thickness, then cut into thin slices (about 1½ inches long and ½ inch wide).
Put the ginger, garlic, green chillies and yoghurt into an electric liquidizer or food processor and blend until smooth.
Melt the ghee or butter over medium heat and fry the onions until they are lightly browned, 6-8 minutes.
Add the turmeric, cumin, coriander, nutmeg and chilli powder. Adjust heat to low, stir and fry for 2-3 minutes.
Add the meat and fry it over high heat for 3-4 minutes or until it changes colour.
Add about 2tbsp of the liquidized ingredients and cook for 1-2 minutes stirring frequently. Repeat this process until all the yoghurt mixture is used up.
Now fry the meat over medium heat for 4-5 minutes, stirring frequently.
When the fat begins to seep through the thick spice paste and floats on the surface, add the water, bring to the boil, cover the pan and simmer until the meat is tender - about 60 minutes - stirring occasionally.
Add the salt, cream and ground almonds and let it simmer without the lid for 5-6 minutes.
Stir in the garam masala and rosewater and remove from heat. Put the pasanda into a serving dish and sprinkle paprika on top.
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Carlton Food Network
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