Thursday, March 02, 2006

Lamb Pasanda

Lamb Pasanda

Chef: Roger BayleyRoger Bayley's

Serves 4

Degree of difficulty: Low

2 tablespoons Ghee or unsalted butter
1/2 cup Onion, finely chopped
1 pound Leg of lamb, diced
2 cloves garlic, crushed
2 teaspoons fresh ginger, finely chopped
1/2 cup yoghurt
1/2-teaspoon ground turmeric
2 teaspoons ground coriander
1-teaspoon ground cumin
1/2-teaspoon ground nutmeg
Pinch of cayenne pepper
1/2 cup single cream
5 teaspoons ground almonds
1/2-teaspoon salt
1-teaspoon garam masala

Melt the butter in a frying pan. Sweat the onions until just light brown.Add the lamb and cook until sealed. Add the garlic, ginger, yoghurt, turmeric, coriander, cumin, nutmeg and cayenne pepper. Just cover with water and bring to the boil. Cover with a suitable lid; simmer for 30-45 minutes or until the meat is tender. Stir in the cream, ground almonds, salt and garam masala. Bring back to the boil. Simmer for a further 5 minutes.

Serving Suggestion: Serve garnished with toasted almonds, and a bowl of Basmati rice.

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