Lamb Pasanda

Prep

15 Minutes

Cook

40 Minutes

2 Servings

Video

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Introduction

Korma or Pasanda originated from the kitchens of Nawabs of Oudh in the city of Luckhnow in Northern Plains of India. Both dishes are considered a royal cuisine due to the rich ingredients used. These dishes consist of cashew nuts, almonds, saffron and is delicately flavoured with the Relish Spice Mix, making it rich and tasty without being hot in chili.

Steps

Step 1 - Prepare Ingredients
Step 2 - Make Base Paste
Step 3 - Cook Curry

Method

Base Paste

1. Take a wide pan on medium high heat, add vegetable oil

2. When oil is hot, add bay leaf, chopped onions and salt

3. Fry until onions go light golden brown

4. Add ginger, garlic and fry for 1 minute

5. Add almonds along with the water and cook on high heat for 10 minutes

6. Cool the mixture down and remove Bay leaf, then blend in to fine smooth paste

Passanda Curry

1. Heat a pan on medium high heat, add oil

2. When oil is hot, add cinnamon, cardamoms and cloves (approx. 30 seconds)

3. Then add onions, fry until they turn light golden brown, then add salt

4. On high heat, add lamb and cook until lamb releases water, stirring occasionally (approx. 5 minutes)

5. Add yoghurt/spice mix and cook for 3 minutes

6. Add base curry paste and fry for 30 seconds

7. Add hot water, cover and simmer on low heat for 45 minutes

(recommended - serve with pilaf)

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Ingredients

Base Paste

10 Almonds (soak in warm water for 20 minutes)

10 Cashew Nuts

3 tbsp Vegetable Oil

1 Bay Leaf

4 Medium Onions Chopped (fine)

1 tsp Ginger Paste or 1" - 1 ½ " Fresh Ginger Chopped (fine)

1 tsp Garlic Paste or 1 - 2 Fresh Garlic Cloves (crushed)

½ tsp Salt

Passanda Curry

2 tbsp Ghee or Vegetable Oil

400g Lamb Shoulder

1 Cinnamon Stick

4 Cloves

2 Green Cardamom Pods

1 Medium Onion Chopped (fine)

1 tsp Salt

1 ½ tsp (heaped) Relish Pasanda Spice Mix

2 tbsp Yoghurt

300ml Hot Water

(Mix Relish Pasanda spice mix with yoghurt keep to one side)