65min 2 ppl
Lamb Pasanda
105 minutes
2 people
Hard
105 min · 10 steps
Hard: over 60 min or 12+ steps
590 kcalper person
Protein 44g
Carbs 16g
Fats 42g
About this dish
Thin-cut lamb neck fillet slow-braised in a pale, richly almond-cream sauce perfumed with cardamom and sweetened with sultanas. Traditional pasanda uses beaten, flattened lamb — long cooking makes it meltingly tender.
Allergy Info
Dairy, Tree Nuts
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Clovesminced (for marinade)1.5 cloves
- Fresh Gingerfinely grated (for marinade)10 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced (for sauce)2 cloves
- Fresh Gingerfinely grated (for sauce)10 g
- Fresh Corianderto serve
Meat & Poultry
- Lamb Neck Filletcut into thin strips and lightly beaten350 g
Dairy & Eggs
- Full-Fat Plain Yogurt75 g
- Ghee1 tbsp
- Double Cream100 ml
Tins & Jars
- Lamb or Chicken Stock100 ml
Dried Goods
- Ground Almonds35 g
- Sultanas1 tbsp
- Sugar0.5 tsp
- Flaked Almondstoasted, to serve
Spices & Seasonings
- Garam Masalafor marinade0.5 tsp
- Ground Turmeric0.25 tsp
- Saltfor marinade0.5 tsp
- Green Cardamom Podslightly crushed2.5
- Cloves1
- Cinnamon Stick0.5
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masalafor sauce0.25 tsp
- White Pepper0.25 tsp
- Saltto taste
Oils & Condiments
- Lemon Juice1 tbsp
- Vegetable Oil0.5 tbsp
Utensils
- Mixing bowl
- Rolling pin
- Heavy casserole
- Wooden spoon
- Grater
- Meat thermometer
Method
1
Mix the yogurt, lemon juice, garlic, ginger, garam masala, turmeric, and salt in a bowl. Add the lamb strips, coat well, cover, and refrigerate for at least 4 hours.
Approx. 240 minutes
2
Mix the ground almonds with 50ml cold water to form a smooth paste. Set aside.
Approx. 2 minutes
3
Melt the ghee and oil in a heavy casserole over high heat. Remove the lamb from the marinade and sear in batches for 2–3 minutes, turning until lightly browned. Transfer to a plate.
Approx. 8 minutes
4
Reduce heat to medium-low. Add the diced onion, cardamom pods, cloves, and cinnamon stick to the same pan. Cook, stirring, until very soft and pale golden.
Approx. 12 minutes
5
Add the garlic and ginger. Cook, stirring constantly, until fragrant.
Approx. 2 minutes
6
Add the ground cumin, ground coriander, garam masala, and white pepper. Stir to toast the spices.
Approx. 1 minutes
7
Pour in the almond paste and stock. Stir well to combine.
Approx. 1 minutes
8
Return the lamb to the pan. Bring to a gentle simmer, cover, and cook on low heat until the lamb is very tender. Check internal temperature reaches 70°C using a meat thermometer.
Approx. 55 minutes
9
Stir in the double cream, sultanas, and sugar. Season with salt. Simmer uncovered until thickened.
Approx. 8 minutes
10
Remove the whole spices. Serve garnished with toasted flaked almonds and fresh coriander.
Approx. 2 minutes
