Lamb Pasanda Recipe
INGREDIENTS
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Mild creamy aromatic curry made with boneless sirloin leg of lamb. It will take over an hour of cooking after the lamb has been marinated. The dish is not cooked in a plenty of water like making soup. Prepare Lamb
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1. Leg of Lamb Boneless Sirloin: 2 Pounds
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Marinate
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1. Onions: 3 Peeled and Chopped
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2. Garlic: 8 Cloves. Peeled chopped
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3. Fresh Ginger: 2"x1" Peeled and chopped
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4. Fresh Serrano: 2 Chopped. Remove seeds and white membrane to reduce heat
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6. Dahi Yogurt: ½ cup
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6. Salt: ½ teaspoon
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7. Coriander powder: 1 Tablespoon
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8. Cumin powder: 1 Tablespoon
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9. Dried fenugreek leaves (Kasoori Methi): 1 heaping teaspoon
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10. Turmeric powder: 1 teaspoon
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11. Ground Cayenne pepper: 2 teaspoon
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12. Ground Black pepper: 1 teaspoon
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13. Degi Mirch: 2 teaspoon
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Braise Cooking
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1. Ghee: ½ cup
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2. Black Cardamoms cracked open: 5
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3. Bay leaves: 3
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4. Cinnamon stick 3": 1 broken
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5. Cloves: 10
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6. Black peppercorn: 10
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7. Water: 1 cup
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8. Ground Blanched almonds: 1 oz (Equal to 24 almonds)
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9. Heavy whipping cream: ¼ cup
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