Lamb Pasanda.
This dish is as close as one gets to the classic curry that springs to mind when Indian cooking is mentioned.
Ingredients.
500 g / 1 lb of boneless lamb shoulder, cubed.
150 ml / 1/4 of a pint of red wine.
75 ml / 3 floz of oil.
3 garlic cloves, crushed.
5 cm / 2 inch piece of ginger root, peeled and grated.
1 teaspoon of ground coriander.
1 teaspoon of ground cumin.
2 tablespoons of ghee.
1 large onion chopped.
1 teaspoon of garam masala.
2 fresh green chillies halved.
300 ml /1/2 a pint of natural yoghurt.
2 tablespoons of ground almonds.
20 whole blanched almonds.
Salt.
Method.
1. Cut the lamb into strips, 2.5 cm / 1 inch across and 10 cm / 4 inches long. Set aside.
2. Combine the red wine, oil, garlic , ginger, coriander and cumin in a large non metallic bowl. Stir in the lamb and leave to marinate for 1 hour.
3. Heat the ghee in a frying pan and fry the onion until brown.
4. Drain the lamb, reserving the contents of the bowl. Pat the lamb dry with paper towels. Add the lamb to the frying pan and stir over a high heat until it is evenly sealed and browned.
5. Add the contents of the bowl to the pan and bring to a gentle boil. Add the garam masala, chillies,
yoghurt, ground almonds, whole almonds and salt to taste. Cover and simmer for 12 to 15 minutes until the lamb is tender.Serves 4.
