Lamb Pasanda
A rich Mughlai dish made with flattened lamb steaks in a creamy almond sauce.
Contains common allergens
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Instructions
- 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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