Free Recipe Lamb Pasanda 2
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Lamb Pasanda 2 Recipe
1-1/2 oz Ghee or unsalted butter;
-(40g)
6 oz Onions – peeled and thinly
-sliced; (175g)
1 lb Lean lamb; (leg or neck
-fillet)
; – cubed (450g)
2 Cloves garlic – peeled and
-crushed
1 Inch; (25mm) piece fresh
; root ginger –
; peeled and finely
; grated
1/4 pt Natural yoghurt; (150ml)
1/2 ts Schwartz Turmeric
2 ts Schwartz Ground Coriander
1 ts Schwartz Ground Cumin
1/2 ts Schwartz Ground Nutmeg
1 lg Pinch Schwartz Cayenne
-Pepper
1/3 pt Water; (200ml)
1/4 pt Single cream; (150ml)
1 oz Ground almonds; (25g)
1/2 ts Salt
1 ts Schwartz Garam Masala
Toasted blanched almonds –
-to garnish; (optional)
Lamb Pasanda 2 Preparation
Melt the butter in a large frying pan and fry the onions until just beginning to brown. Add the lamb and cook until browned. Add the garlic, ginger, yoghurt, Turmeric, Coriander, Cumin, Nutmeg, Cayenne Pepper and water and bring to the boil. Cover and simmer for 30 minutes or until the meat is tender. Stir in the cream, almonds, salt and Garam Masala. Heat through gently and serve garnished with the toasted almonds. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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