Indian

Lamb Pasanda

Name: Lamb Pasanda
Total time: 90 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs lamb leg (boneless; sliced into thin steaks); 1/2 cup yogurt; 1/2 cup almond paste; 1/2 cup heavy cream; 1 tsp green cardamom powder; 2 large onions (fried)

A rich Mughlai dish made with flattened lamb steaks in a creamy almond sauce.

90 minutes

Serves 4

Dinner

Contains common allergens

Dairy Tree nut

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Instructions

6 steps

1
Flatten the Lamb: Place the lamb slices between two pieces of plastic wrap and pound them gently with a meat mallet to flatten them (this makes the "pasandas").

2
Marinate: Mix the yogurt, 1 tbsp raw papaya paste (optional tenderizer), 1 tbsp ginger-garlic paste, 1 tsp white pepper, and salt. Coat the lamb and marinate for at least 2 hours.
3
Prepare Almond-Onion Paste: Blend the pre-fried onions with the almond paste and a splash of milk to form a completely smooth, rich puree.
4
Sear the Meat: Heat 3 tbsp ghee in a heavy pot. Add 4 cloves and a cinnamon stick. Sear the marinated lamb slices over high heat for 5 minutes until lightly browned.
5
Simmer the Sauce: Lower the heat. Pour the almond-onion puree over the lamb. Add 1 cup of hot water or lamb stock. Cover and simmer gently on low heat for 45-60 minutes until the lamb melts in the mouth.
6
Finish with Cream: Stir in the heavy cream, green cardamom powder, and a few drops of rose water or kewra water. Simmer for 2 more minutes. Serve with naan or sheermal.

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