Dinner at my dads.. Perfect – no cooking, no washing up and a cuddle with the Bernard (more of which later).. Dad’s known for his love of curry in our family and he’s also known for his two specialities lamb curry and Bombay potatoes.. So, when we arrived earlier in the week to the smell of spices sizzling in his big pan on the hob, I knew we were in for a treat. Actually as it turns out, we were in for a bigger treat because he was making a new dish – lamb pasanda – from his M&S Curry Bible cookbook.
Ingredients (serves 4)
- 1lb 5oz/600g Boneless Shoulder or Leg of Lamb
- 2 tbsp Garlic and Ginger paste
- 2oz/55g Ghee or 4 tbsp Groundnut Oil
- 3 large Onions, chopped
- 1 fresh Green Chilli, deseeded and chopped
- 2 Green Cardamom pods, bruised
- 1 Cinnamon stick
- 2 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1 tsp Ground Turmeric
- 9fl oz/250 ml Water
- 5fl oz/150 ml Double Cream
- 4 tbsp Ground Almonds
- 1.5 tsp Salt
- 1 tsp Garam Masala
- Paprika and toasted Flaked Almonds to garnish
- Cut the lamb into small chunks and put in a bowl with garlic and ginger paste. Cover and set aside in a cool place to marinate for a couple of hours.
- Melt the ghee or oil in a large pan and add the onions and chilli stirring frequently, for around 5 minutes, until the onions are golden brown.
- Add the cardamom pods, cinnamon stick, coriander, cumin and turmeric and continue stirring for 2 minutes until the spices. Add the lamb and cook, stirring occasionally, for 5 minutes or until it is nicely browned all over.
- Stir in the water and bring to the boil. Reduce the heat right down and put a lid on the pan. Simmer for 40 minutes, or until the meat is tender.
- In a bowl, mix the cream and ground almonds together. Add 6 tbsp of the hot cooking liquid from the pan and then add the whole lot back to the pan.
- Season and add the garam masala and continue to simmer for 5 more minutes, uncovered. Garnish with a sprinkling of paprika and toasted almonds if you wish and serve with basmati rice and naan or in dads case, with his infamous bombay potatoes.
And now… the Bernard.. as promised!