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Heat the vegetable oil in a large saucepan over medium heat. Add the lamb cubes and brown them on all sides for about 5–7 minutes. Remove the lamb and set aside.
Sauté Aromatics:
In the same pan, add the chopped onion and cook until soft and golden, about 5 minutes. Stir in the minced garlic and grated ginger and sauté for another 1–2 minutes until fragrant.
Add Spices:
Stir in turmeric, coriander, cumin, cinnamon, and cardamom. Cook for 1 minute to release their aromas.
Make the Curry Base:
Add the plain yogurt, ground almonds, and tomato purée to the pan. Mix well to form a thick paste and cook for 2–3 minutes, stirring frequently.
Simmer:
Return the browned lamb to the pan. Pour in the lamb or chicken stock and bring to a gentle boil. Reduce heat to low, cover, and simmer for 1 to 1½ hours or until the lamb is tender.
Finish with Cream:
Stir in the heavy cream or coconut milk and garam masala. Simmer uncovered for another 10 minutes to thicken the sauce. Season with salt and pepper to taste.
Garnish and Serve:
Sprinkle with sliced almonds and chopped fresh cilantro before serving.
Serving Suggestions:
Serve your Lamb Pasanda with basmati rice or warm naan bread for a delicious, comforting meal.
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