This lamb pasanda can be made with or without my smoked spice blends!
Lamb pasanda is one of my favourite curries though I don’t make it very often. I don’t know why – I just don’t. I think I may have to change that as this lamb pasanda curry went down a treat at a recent curry party.
The nice thing about lamb pasanda is that you can make it early in the day and then just place it in the oven to slowly finish cooking for about an hour before serving. The lamb becomes melt in the mouth tender and the sauce takes on all the amazing flavours of the vegetables, meat and spices.
I’ve used my smoked tandoori masala and smoked garam masala for this recipe but you could use normal blends if you don’t have these on hand.
That said, the smoky flavour adds a lot to the dish!
My 174 page British Indian Restaurant recipe ebook is available now
for Kindle, iPad, iPhone, Android, Mac & PC right here!
|The Curry Guy’s Smokin Good Lamb Pasanda|
- 900g (2lbs.) lamb leg meat or fillet sliced into two inch pieces on inch thick.
- 1 large onion – half onion finely sliced and the rest finely chopped
- 150ml vegetable oil for frying the onion
- 3 tablespoon olive oil/ghee
- 4 cloves garlic – finely chopped
- 1 (or more) fresh green chilli – finely chopped
- 3 tomatoes – finely chopped
- 3 tablespoons raisons
- 4 tablespoons raw cashews
- 4 green cardamom pods – bruised
- 1 tablespoon CURRY GUY smoked garam masala
- 1 tablespoon CURRY GUY smoked tandoori masala
- 1/2 teaspoon turmeric
- 100ml yogurt
- 50ml double cream
- Water (enough to cover)
- CURRY GUY smoked spice salt and pepper to taste
- Pound the lamb pieces into nice flat pieces of meat and set aside.
- Place the cashews and raisins in a pestle and mortar or a spice grinder with a little water and blend to a smooth paste. Set aside.
- Now heat the vegetable oil. When hot, fry the sliced onion half until brown and crispy. Remove to a paper towel to dry and retain the oil for another use.
- Heat the olive oil/ghee in a large pan with a tight fitting lid.
- Throw in the chopped onion and slowly fry until light brown – about 10 minutes.
- Add the garlic and green chilli and fry for a further two minutes before adding the meat.
- You just want to brown the meat while stirring it into the onion mixture.
- Add the smoked garam masala, tandoori masala and turmeric along with the raisin/cashew paste and fry for a further two minutes.
- Pour in the tomato, yogurt and double cream and bring to a slow bubble.
- Take off the heat and cover before placing in your oven for about an hour – or until the lamb is very tender
- Sprinkle with CURRY GUY smoked spicy salt and enjoy with rice!
If you like the taste of the tandoor, you’ll want to try my new smoky spice range with this lamb pasanda!
Disclaimer:I would like to thanks Farmer’s Choice for sending me the leg of lamb to try with this lamb pasanda recipe! I love their service.