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Lamb Pasanda

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe comes from my wife's family and is really easy to make but delicious and great as the main dish in an Indian meal.

This recipe comes from my wife's family and is really easy to make but delicious and great as the main dish in an Indian meal.

Ingredients

Serves: 4-6 (depending upon how many o

Metric Cups
  • 700 grams lamb (sliced)
  • 2 teaspoons garlic powder
  • 1½ teaspoons ground ginger
  • 1 teaspoon chilli powder (to taste)
  • 2 teaspoons ground coriander
  • 2 teaspoons white poppy seeds (roasted and ground)
  • 500 grams natural yoghurt
  • 3 onions (thinly sliced)
  • 12 cloves
  • 24 black peppercorns
  • 8 green cardamom pods
  • 5 leaves bay leaves
  • 5 cinnamon sticks
  • 1 teaspoon cumin seeds
  • 25 ounces lamb (sliced)
  • 2 teaspoons garlic powder
  • 1½ teaspoons ground ginger
  • 1 teaspoon chili powder (to taste)
  • 2 teaspoons ground coriander
  • 2 teaspoons white poppy seeds (roasted and ground)
  • 18 ounces natural yoghurt
  • 3 onions (thinly sliced)
  • 12 cloves
  • 24 black peppercorns
  • 8 green cardamom pods
  • 5 leaves bay leaves
  • 5 cinnamon sticks
  • 1 teaspoon cumin seeds

Method

Lamb Pasanda is a community recipe submitted by Gora and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix powdered spices and yoghurt, add meat and then leave to marinate overnight in the fridge.
  • Fry onions in oil over a low to medium heat until browned. Add whole spices and stir for around a minute until they have cooked and released aroma.
  • Add meat/yoghurt mix plus salt to taste (around ½ level tsp). Fry over a high flame for 5 to 6 minutes.
  • Then lower heat, cover the pan and let cook for an hour or so until the meat is tender and sauce has reduced.
  • If too thick add some boiling water, if too runny leave the lid off the pan to reduce.
  • Mix powdered spices and yoghurt, add meat and then leave to marinate overnight in the fridge.
  • Fry onions in oil over a low to medium heat until browned. Add whole spices and stir for around a minute until they have cooked and released aroma.
  • Add meat/yoghurt mix plus salt to taste (around ½ level tsp). Fry over a high flame for 5 to 6 minutes.
  • Then lower heat, cover the pan and let cook for an hour or so until the meat is tender and sauce has reduced.
  • If too thick add some boiling water, if too runny leave the lid off the pan to reduce.
  • Additional Information

    This recipe could also be made with chicken joints rather than lamb, if preferred.

    This recipe could also be made with chicken joints rather than lamb, if preferred.

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