Lamb Pasanda Recipes

PASANDA CURRY SAUCE RECIPE - BIR CURRY HOUSE STYLE

Steps:

• Heat the oil in a frying pan over medium-high heat. When hot add the garlic and ginger paste and fry it for about 30 seconds.
• Now stir in the coconut flour, ground almonds, sugar and raisons and fry for a further 30 seconds.
• Add about half of the base sauce and bring to a simmer.
• This is a good time to add your main ingredient if you are doing so. If you are just making the sauce, continue to the next step.
• Add the block coconut and wine if using. Then pour in the remaining base sauce and again bring to a simmer. Stir in the cream.
• To finish, sprinkle with garam masala and season with salt to taste. Garnish with the toasted almond flakes.

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.

CHICKEN PASANDA

Steps:

• Place the almond flakes in a large saucepan and toast gently over a medium heat. Transfer the nuts to a bowl and set aside.
• Heat the oil in the same saucepan.
• When it starts to sizzle, add the ground almonds and sugar.
• Pour in the curry base sauce and sultanas. Let it reach a slow simmering point and cook for 5 minutes.
• Add the creamed coconut and stir until it's melted into the sauce.
• Add the chicken and let it simmer for another 15 minutes or until the chicken is cooked.
• Pour in the single cream and add the garam masala.
• Season to taste, sprinkle with the flaked almonds and serve immediately with your favourite Indian accompaniments, such as naan and paratha. Enjoy!

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.