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Heat the vegetable oil in a large saucepan over medium heat. Add the lamb cubes in batches, ensuring they are browned on all sides. Remove the lamb and set it aside.
Sauté the Aromatics:
In the same pot, add the finely chopped onion and sauté until soft and golden. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add Spices:
Stir in the turmeric, ground coriander, cumin, cinnamon, and cardamom. Let the spices cook for 1 minute to release their flavors.
Create the Sauce Base:
Add the plain yogurt, ground almonds, and tomato puree to the pot. Stir well to combine and create a smooth paste.
Simmer the Lamb:
Return the browned lamb to the pot, and pour in the stock. Bring the mixture to a simmer. Cover and cook on low heat for 45 minutes, stirring occasionally. The lamb will become tender and the flavors will meld.
Finish the Dish:
Stir in the heavy cream (or coconut milk) and garam masala. Cook for another 10 minutes, allowing the sauce to thicken slightly.
Season and Garnish:
Season with salt and pepper to taste. Garnish with sliced almonds and fresh cilantro before serving.
Serve:
Serve your Lamb Pasanda hot with steamed basmati rice or warm naan bread for a complete meal.
Serving and Storage Tips:
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