Lamb Pasanda Recipe Madhur Jaffrey

LAMB PASANDA

Steps:

• Add the ghee to a pan and put on a high heat until melted. Add the onions and reduce the heat to medium.
• While the onions are cooking, mix together the Garlic Puree, Ginger Puree, Chilli Powder, Curry Powder, Tumeric and a splash of water to make a paste. Once the onions have gone a golden colour, add the paste and fry for a couple of minutes while stirring well.
• Add the lamb to the pan and stir for a minute or so until the meat has been sealed on all sides.
• In a jug mix together the Cream, Coconut Cream, Yogurt, Tomato Puree, Chicken Stock and the Red Wine and add to the pan. Turn up the heat to high until the curry begins to boil, then reduce to medium and leave for 15-20 minutes simmering.
• Meanwhile add the Almond Slices to a dry frying pan on a high heat. Toss frequently and roast until golden. Set aside.
• Couple of minutes before serving, add the Garam Masala to the curry and stir in well.
• Serve with either rice or naan and sprinkle with the Almond Slices as a garnish.

LAMB PASANDA

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!

LAMB PASANDA

Steps:

• First, add the lamb pieces to a medium sized mixing bowl, along with the ginger, garlic, chilli, turmeric, garam masala, paprika, cumin, ground coriander, chilli powder and yoghurt. Mix well until the lamb is completely coated. Cover and leave to marinade in the fridge for at least 1 hour or overnight.
• Heat the oil in a large frying pan or casserole pot over medium high heat. Add the onions with a pinch of salt and cook, stirring occasionally, until softened and golden brown, 8-10 minutes. Add the lamb with all the marinade, cardamom pods and cinnamon sticks and cook until lightly browned, 8-10 minutes.
• Add the tomato, coconut cream, 400ml water, ground almonds and season with salt and pepper. Stir everything together, bring to a simmer then cover with a lid and gently simmer, stirring occasionally, for 2 1⁄2 - 3 hours, until the lamb is completely tender and falling apart, adding more water to loosen if needed.
• Remove the cardamom pods and cinnamon sticks then stir the spinach through until wilted. Taste and season with more salt and pepper if you like. Stir through the coriander and serve with rice or naan and top with the toasted flaked almonds.

ROYAL PERSIAN LAMB

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.