Lamb Pasanda

Tender lamb escalopes marinated in a rich, spiced fig and yogurt sauce, sealed and slow-cooked until aromatic and tender.

Dinner Lamb Spicy Slow Cooked Curry

Estimated Nutrition

Calories

870.6

kcal / serving

3482.4 kcal total

Carbs

63.2g

per serving

252.8 g total

Fat

51.2g

per serving

204.6 g total

Protein

39.6g

per serving

158.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Flour

used for sealing paste

Dairy

tbsp

Khoya

dried reduced milk

150

Yogurt

plain

Fruits

piece

Fig

dried, soaked in water

tbsp

Raisin

soaked in water

GrainsCereals

piece

Naan Bread

warmed, for serving

Liquids

Water

for dough paste

Meat

500

Lamb

boned leg, white membranes removed, cut into 5cm squares

NutsSeeds

piece

Cinnamon

sticks, each 4cm long

0.5

tsp

Saffron

soaked in 3 tbsp warm water

clove

Garlic

tsp

Salt

to taste

tsp

Red Chili Powder

tsp

Garam Masala

tsp

Cumin

ground

tsp

Cardamom

ground seeds

tbsp

Coriander

chopped, for garnish

OilsFats

100

Ghee

clarified butter

Vegetables

piece

Onion

sliced and fried until golden

piece

Ginger

4cm piece, peeled and grated

Method

Remove white membranes from meat and cut into 5cm squares that are 1cm thick.

Garnish with coriander and serve with warm naan.

Uncover and reduce sauce if necessary until a thin film of oil appears.

Simmer on low heat for one hour until tender.

Add meat with liquid and seal lid edges with a flour and water paste.

Heat ghee in a heavy casserole pan and sizzle cinnamon and black cardamoms.

Coat meat with marinade and set aside for one hour.

Blend all marinade ingredients in a food processor until smooth.

Flatten lamb escalopes between cling film using a meat mallet.