Lamb (or Chicken) Pasanda

Lamb (or Chicken) Pasanda

Time

Serves

4

Cuisine

Indian

Heat

Mild

Dietary:

Gluten Free

Making this recipe

Ingredients

  • Lamb (or Chicken) - 4 portions, cut into bite sized pieces
  • Yoghurt - 6 tbsp
  • Pasanda Spice Blend - 4 tsp
  • Ghee (or Oil) - 3 tbsp
  • Onions - 3, chopped
  • Garlic Cloves - 6, crushed
  • Ginger - 5cm piece, chopped
  • Stock - 225ml / 8fl oz
  • Coconut, Dessicated - 1 tbsp
  • Almonds, Ground - 2 tbsp
  • Coriander Leaves - 2 tbsp
  • Almonds, Toasted - 2 tbsp
  • Salt - to taste

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Method

1) Beat the meat with a wooden meat mallet until thin.

2) Mix with the yoghurt & Pasanda Spice Blend and set aside (ideally for an hour or even overnight in fridge).

3) Heat half the oil and stir-fry the onions, garlic & ginger until light brown.

4) Stir in 2 tbsp of stock, coconut, ground almonds & coriander, then purée in a blender.

5) Heat the remaining oil and gently stir-fry the meat marinade mix for 5 minutes.

6) Mix in the blended paste and the remaining stock, cover and gently simmer until sauce thickens and meat is tender (~15mins for chicken, 60 mins for lamb – adding more water / stock if needed).

7) Garnish using the toasted Almonds.

8) Serve hot with basmati rice (Serves 4).

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