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Lamb Pasanda

In Punjab on March 2, 2012 at 4:46 am


This is a very hearty, earthy lamb dish. The masala gets a very special taste from the unusually large amount of turmeric used in it. The sauce is thick and creamy, and there is quite a lot of it. It goes extremely well on rice or with chapatis.




2kg lamb

4 large onions

6 gloves garlic paste

2 tbsp ginger paste

12 tablespoons of plain yoghurt (preferably Buffalo yogurts)

1/3 cup cream

8 tablespoons almond paste

3 green Chillis

A Handful of fresh coriander

2 tablespoons mustard Oil

4 teaspoons meat tenderizer

2 tablespoons lemon juice


4 teaspoon coriander seeds

2 teaspoon cumin seeds

1 teaspoon grated nutmeg

3/4 teaspoon turmeric

1 tsp red Chilli powder

1 tbs Paprika

4 teaspoons punjabi garam masala





cleaned the meat of any excessive fat, cut into bite-size pieces. Pound each piece until its  1/2 cm thick. Sprinkle the meat tenderizer, the salt and the red chili powder, and set aside for four hours.

Blend the green chilies, Ginger paste, garlic paste and yogurts to a fine paste.

Roast the coriander seeds and the cumin seeds on low flame until fragrant and browned. Grind the spices and put aside.

Heat the oil on low heat, and gently fried onions until soft but not Brown. Add the ground roasted spices, and the nutmeg, and stirfry for 2 min. Turn up the heat and add the meat. Fry until it changes color. Add the yogurt blend a bit at a time While continuously staring. Cook on low heat for 5 min. and add 1 cup of boiling water. Simmer on low heat until the sauce is reduced to a thick consistency. Add the cream, almond paste and garam masala. Stir well and cook for five more minutes. Remove from fire. Add paprika and coriander leaves. Stir well and serve.