Lamb Pasanda Recipe Madhur Jaffrey

LAMB PASANDA

Lamb Pasanda image

Lamb Pasanda

Provided by bestrecipesuk

Categories Comfort Food Curry Night Winter Warmers

Time 3h15m

Yield 4

Number Of Ingredients 18

Ingredients

boneless leg of lamb
garlic paste
ginger paste
vegetable oil
large onions
green chilli
green cardamom pods
cinnamon stick
ground coriander
ground cumin
turmeric
water
double cream
ground almonds
salt
garam masala
toasted flaked almonds
basmati rice or Indian breads

Steps:

In a large bowl add the cubed lamb, garlic paste and ginger paste. Use your hands to rub the paste into the lamb, cover and set aside in a cool place to marinate for at least 2 hours.
In a large frying pan heat the oil over a medium heat, add the onions and chilli. Now gently fry, stirring frequently for 5-8 minutes until softened and golden.
Now add the cardamom pods, cinnamon stick, coriander, cumin and turmeric. Stir continuously for 1-2 minutes or until the spices are aromatic.
Add the lamb, cook for 5-7 minutes until browned. Stir in the water, bring to the boil and then reduce to a simmer. Cover the pan tightly and allow to simmer for 40-45 minutes until tender.
Meanwhile in a small bowl add the double cream and ground almonds and mix together. When the lamb is tender add 4 tablespoons of the cooking liquid to the cream and stir through. Now add this to the lamb, with the salt and garam masala.
Allow to simmer for a further 5 minutes uncovered. Serve on warmed plates with a sprinkling of toasted flaked almonds and rice or Indian breads (or both), enjoy!

ROYAL PERSIAN LAMB

Royal Persian Lamb image

A slight variation on Madhur Jaffrey's Royal Lamb or Beef with a Creamy Almond Sauce also known as Shahi Korma. Having travelled a little in current day Iran this style of curry was not to be found anywhere. Although Lamb is ever popular the closest "curry" style dishes are the Beryani dishes from the Esfahan region. It is likely that these and others were more heavily spiced as the cuisine moved south through Pakistan and India where the delights of Kashmiri, Biryani and Korma style curries were perfected. That's my guess anyway - Enjoy, this is a special one for lovers of silky spiced creme sauces.

Provided by JorgeandDellie

Categories Curries

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

8 garlic cloves, peeled
1 piece gingerroot, 2 . 5 cm cube (peeled & coarsely chopped)
50 g blanched almonds, slivered
6 tablespoons water
7 tablespoons vegetable oil
1 kg boneless lamb shoulder (In 2.5 cm cubes)
10 cardamom pods, 10 pieces
6 cloves
1 cinnamon stick, 3 cm long piece
200 g brown onions, finely chopped
1 teaspoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 1/4 teaspoons salt
300 ml single cream
1/2 teaspoon garam masala

Steps:

Put the garlic, ginger and almonds and 6 tablespoons of water into the container of an electric blender. Blend until you have a paste.
Put the oil in a wide, heavy, preferably non-stick pan and set over medium-high heat. When hot, put in just enough meat pieces so they lie uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way.
Put the cardamom, cloves and cinnamon into the hot oil. Within seconds, the cloves will expand. Now put in the onions. Stir and fry the onions until they turn a brownish color.
Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin and cayenne. Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat.
Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream and 120 ml of water. Bring to a boil. Cover and turn heat to low and simmer or cook in a preheated oven (180 C), for 1.5 hour until the meat is tender. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix.
Note: The whole spices in this dish are not meant to be eaten.
Persian Curries are served traditionally with flat bread only but we have found that it is perfect with rice or a delicate alternative would is freshly buttered cus cus.

Nutrition Facts :

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