Lamb Pasanda RecipeOrigin: India Period: Modern |
Ingredients:
4 tbsp Vegetable Oil 
Lamb Pasanda Preparation:Method:Wash the meat, remove from the bone (if using leg) and cut into slices of about 7cm by 5cm by 0.5cm thick. Bring a large pan of salted water to the boil, add the meat to this and boil for about 15 minutes. Meanwhile mix the yoghurt and salt together in a large bowl. Transfer the cooked meat (whilst still hot) onto the yoghurt with a slotted spoon. Stir the meat to ensure that it is completely coated and place in the fridge to marinate for at least six hours (over-night is best). Heat the vegetable oil in a large frying pan, add the curry sauce to this and bring to the boil. As soon as this boils add the salt and paprika and boil on high heat for five minutes, stirring frequently. Turn the heat down to a simmer and add the garam masala and cumin along with the marinated meat (shake-off as much of the yoghurt as you can). Stir this in and simmer for five minutes. Take the curry off the heat, allow to settle for a minute, skim-off any excess oil and add the cream and half the coriander.Return to the heat and simmer for a minute. Serve sprinkled with the remaining chopped coriander. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Lamb Pasanda to your online bookmark site: 
|
|
More Indian recipes... More Modern recipes... More recipes for Stews... More recipes for Meat... More recipes for Curry... More recipes for Lamb... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with lamb and yoghurt as primary ingredients: Kazackoe tushjonoe mjaso ovechki Curried Mutton Arnί e aiga Paschast Asharbal Leebia Lebanese Lamb and Pine Nut Pizza Arni Gemisto me Horta ke Feta Golwython Oen Cymreig Plain Lassi Lamb Julienne with Crispy Dumplings Arni kai aspro phasoli Ragout Kronb Mbatan Curried Lamb Chops Serim Royal Roast Leg of Lamb with Red Wine Gravy Cordula Soupe d'avocat Abidjanaise Roast Lamb with Mint Pesto Tapeande Stuffing Rack of Lamb with Sénégal Pepper Emulsion Baseema Kuzu Çorbası Boiled Meats Ordinary Moroccan Spice-rubbed Leg of Lamb Tatws â Chig yn y Popty Liver Oporto Turlu Georgian Lamb and Bean Stew Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
