Lamb Pasanda Recipe

A lamb pasanda curry, very much influenced by Anglo Indian curry restaurants; a mild dish with a yoghurt gravy flavoured with coriander and yoghurt.

Course Main Course

Cuisine Anglo Indian

Keyword Indian lamb pasanda, lamb pasanda, mild lamb pasanda curry, pasanda curry

Prep Time 10

Cook Time 2 30

Marinade Time 4

Total Time 6 40

Servings Servings

Calories 910kcal

Place the lamb in a bowl and add the yoghurt.
Peel the garlic and ginger and place them in a pestle and mortar, then pound them into a paste and add them to the lamb and yoghurt.
Mix it all together, then cover with cling film and place it in the fridge for at least 4 hours to marinate.
Cut the onion in half, peel it, then slice it into 5mm wide half-moon shapes.
Slice the green chilli in half lengthways.
Place the blanched almonds into a mini blender and pulse them to create a medium to a fine powder.
Heat the ghee in a medium (24cm or 10") saucepan over a medium heat.
Crack the cardamom pods with the side of a knife and add them to the ghee with the cinnamon stick, then stir and toast for 60 seconds.
Add the sliced onion and green chilli to the ghee and cook for 10 minutes, stirring occasionally.
Add the ground coriander, cumin, turmeric and Kashmiri chilli powder and stir for 30 seconds.
Throw in the lamb and the marinade, almonds, water, and salt, then stir to combine everything.
Reduce the heat to low and add a lid, and cook for 2 hours.
Remove the lid and simmer on low-medium for 15 minutes to thicken.