Ingredients with Measurements:
- 1 lb lamb, cut into bite-sized pieces
- 1 cup plain yogurt
- 1/2 cup heavy cream
- 1/4 cup almond paste
- 2 tbsp ghee
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 tsp ginger paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp garam masala
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend together the yogurt, heavy cream, and almond paste until smooth. Set aside.
2. In a large skillet or wok, heat the ghee over medium-high heat. Add the sliced onion and cook until softened and lightly browned, about 5 minutes.
3. Add the minced garlic and ginger paste to the skillet and cook for another minute.
4. Add the lamb to the skillet and cook until browned on all sides, about 5 minutes.
5. Add the coriander, cumin, turmeric, paprika, garam masala, salt, and pepper to the skillet and stir to coat the lamb.
6. Pour the yogurt mixture over the lamb and stir to combine.
7. Reduce the heat to low and simmer for 30-40 minutes, or until the lamb is tender and the sauce has thickened.
8. Garnish with fresh cilantro and serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the lamb and onions
- Low heat for simmering the lamb in the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 11g
- Protein: 30g
Substitutions for ingredients:
- Chicken or beef can be substituted for the lamb
- Cashew paste can be used instead of almond paste
- Coconut milk can be used instead of heavy cream
Variations:
- Add diced tomatoes or tomato paste for a more tomato-based sauce
- Add vegetables such as bell peppers or carrots for a more hearty dish
- Use different spices such as cinnamon or cardamom for a unique flavor profile
Tips and tricks:
- Marinate the lamb in the yogurt mixture for a few hours before cooking for even more flavor
- Use a non-stick skillet or wok to prevent sticking
- Adjust the spices to your personal taste preferences
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through
Presentation ideas:
- Serve in a large bowl or platter with rice or naan bread on the side
- Garnish with additional fresh cilantro or sliced almonds
Garnishes:
- Fresh cilantro
- Sliced almonds
Pairings:
- Basmati rice
- Naan bread
- Cucumber raita
Suggested side dishes:
- Roasted vegetables
- Lentil soup
- Chickpea salad
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken
- If the lamb is tough, simmer for a longer period of time until tender
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Pasanda is a popular Indian dish that originated in the Mughal era and was traditionally made with beef or lamb
Flavor profiles:
- Creamy, nutty, and spicy
Serving suggestions:
- Serve hot with rice or naan bread
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian