‘Pasand’ in Hindi means ‘well appreciated or liked’. True to its title, the Pasanda is well appreciated by all for its mild spiciness, creamy almond-based gravy and the ease with which it can be prepared.
Prep: 20 mins (+ overnight refrigeration)
Cook: 40 mins
1/2 cup Yoghurt
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
2 tsp Chilli Powder
1 tsp Sweet Paprika Powder
2 cup Onions
1 tsp Ginger Garlic Paste
2 tbsp Almond Flour
3 tbsp Ghee
1 tsp Cumin Seeds
1/2 tsp Fenugreek Seeds
3 Green Cardamom Pods
2 Bay Leaves
2 piece Cinnamon Sticks
5-6 piece Cloves
1 tsp Garam Masala
1/2 cup Fresh Chopped Coriander
2 tbsp Vegetable Oil
- Pound the lamb with a rolling pin. Adding pieces of raw papaya helps in tenderising the meat quickly.
- In a mixing bowl, stir together the yoghurt, turmeric powder, chilli powder, sweet paprika powder, ginger garlic paste, almond powder and butter ghee to form a marinade.
- Once the ingredients are blended together well and there are no lumps, add the tenderised lamb. Ensure all pieces are well coated and refrigerate for a few hours. Overnight refrigeration is considered best.
- When you are ready to prepare the curry, bring the marinated lamb out of the fridge and allow it to come to room temperature.
- Heat the oil in a heavy-bottomed pan and fry the cumin seeds, fenugreek seeds, cardamoms, bay leaves, cinnamon sticks and cloves.
- When the spices release their oils and smell fragrant, add the onions and fry until golden brown.
- To the onions and spices, add the marinated lamb, along with any marinade left in the mixing bowl.
- Let this fry for a minute before fitting the lid on the dish.
- Turn the heat to medium and cook until the lamb is tender. Every few minutes, give the curry a stir so that the pasanda does not burn and stick to the base of the pan.
- When the lamb is cooked thoroughly, raise the heat to quickly evaporate excess liquid. What remains will be a thick, creamy gravy from which the oil will start separating.
- Turn off the heat, add garam masala and garnish with coriander leaves.
- Serve hot with Roti or Rice, and enjoy!