Cooking

Indian Lamb Pasanda with Lemon Rice

Good evening, Raffies!

Today we are going to India and are discovering another delicious meal: Indian Lamb Pasanda (or Gosht Pasanda). This dish goes all the way back to the time of the Mughals. The name “pasanda” means “favourite” and defines small pieces of meat without bones and beaten until thin and tender.

Here is my version from my Indian Cookbook with a personal touch. My version is for two people.

300g boneless lamb

2 tbsp ginger and garlic paste

60 g ghee or butter

1 onion, chopped

1 fresh green chili, sliced

2 green cardamom pods

1 cinnamon stick

1 tbsp coriander powder

1 tbsp cumin powder

2 tsp curcuma

250 ml water

150 g yoghurt

4 tbsp chopped almonds

1 tsp salt

1 tbsp garam masala

 

Start by beating the meat until thin and tender. Rub it with the ginger and garlic paste and leave it to rest for at least 30 minutes.

Melt the ghee in a skillet and fry the onion and the chili until the onion is slightly brown. Add the cardamom pods, coriander, cumin and curcuma and stir well. Once the spices become fragrant, add the meat and fry until it is brown on all sides. Now pour the water into the skillet and bring to a boil. Reduce the heat and let it simmer for approximately 30-40 minutes.

Shortly before the lamb is ready, mix the yoghurt with the chopped almonds and the garam masala. Adjust with salt and add to the meat. Cook for another 5 minutes and serve. You can garnish the dish with some almonds and coriander leaves.

Indian Lamb Pasanda

As a side dish, I decided to make some Indian lemon rice, Nimbu Bhaat. This dish is original from Southern India and often served with fish or some spicy meat dishes.

For 2-3 people:

2 c basmati rice

1 lemon, zest and juice

1 tsp cumin seeds

30 g ghee

1 tsp salt

½ tsp curcuma

4 c water

Start by washing the rice. Cover it with water and leave it to rest for 30 minutes. Melt the ghee in a pot, add the rice and cumin seeds. Stir well until the rice is covered in ghee. Now add the water and bring to a boil. Reduce the heat and add the zest, lemon juice and salt. Cover and cook for 10 minutes, until done. Adjust with salt and garnish with some lemon zest and serve.

Lamb Pasanda and Papadums

Enjoy!

Have a great weekend!

 

Love,

Raffi

 

 

 

 

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