
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
Lamb Pasanda Method:
- 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 the finished lamb pasanda with basmati rice and naan or in dad’s case, with his infamous Bombay Potatoes.

Bloody love a Porl curry. Love the blog Al. X