Lamb Pasanda--Punjabi Special Recipes

Wikipedia claims this curry recipe "derived from a meal served within the Court of the Moghul Emperors" and that I probably wouldn't dispute that. It's rich and creamy and utterly delicious.

Pasanda derives from Hindi and Urdu words roughly meaning 'liking' or 'favourite' regard to the standard cut of lamb that this dish uses - a sirloin cut or a lamb fillet - instead of the dish itself. So this is often literally a high-quality curry.

It is also a dish which has survived westernization quite well - I even have had quite good pasandas in British Indian restaurants. this is often an excellent Punjabi dish, and therefore the area is renowned for the standard of its dairy products, so yoghurt and cream seem quite natural during this. The meat is additionally tenderized before cooking, further enhancing the soft creaminess of the dish.
This version also uses almonds which are optional; with the almonds, the dish is named badam lamb pasanda.

Basic Ingredients
1lb (450gm) lamb
1 large onion
3 cloves garlic
1 inch(2.5cm) root ginger
2-3 tablespoons of plain yoghurt
¼ pint (or less) fresh light cream 
2 tablespoons blanched almonds
Chillis
A handful of fresh coriander
Oil for frying
1 teaspoon amchur
Salt
1 teaspoon coriander seeds
½ teaspoon cumin seeds
½ teaspoon grated nutmeg
¼ teaspoon turmeric
Chilli powder
Paprika
1 teaspoon garam masala

Notes on Ingredients

Lamb. For this curry recipe, you ought to use an honest cut of lamb - I usually use lamb steaks. in fact, if you'll get mutton, this is often even better.
Chillies and chilli powder. this is often meant to be a fairly mild dish - I exploit 1 medium-strength green chilli and about ½ teaspoon chilli powder - but since mild in within the palette of the eater, you'll wish to vary this.

Amchoor. this is often ground up, dried, unripe mango and maybe a natural tenderizer
Oil. This should be ghee or unsalted margarine. 


Basic Method
Give the lamb an honest pounding with a steak mallet or the top of a kitchen utensil, then dig strips about ½ in square and 1½ in long (like thin fingers).
Put the meat, about ½ teaspoon of salt, the chilli powder and therefore the amchur into a bowl and put aside for about 4 hours
Quarter and finely the onions
Peel the fresh chilli, ginger and garlic then put during a blender with the yoghurt and blend.
Heat a dry frypan and roast the coriander and cumin seeds, allow to chill then grind to a fine powder.
Grind the almonds to a powder

Heat the ghee or butter during a heavy-bottomed pan and gently fry the onions until soft but almost browning.
Add the coriander, cumin, turmeric and nutmeg turn the warmth down and fry for a few minutes.
Turn up the warmth again, but within the meat and fry until the meat changes colour.
Presently include the yoghurt blend bit at once, mixing each piece in 
At the point when all the yoghurt has been included, cook for around 5 minutes at that point include about ¼ half quart (125ml) water and mix.
Now turn down the warmth really low and simmer for about an hour.
Add the cream, almonds and garam masala, stir in and cook for an extra 5 minutes
Pour into a dish, sprinkle with paprika and garnish with coriander leaves.

Notes on Method
This is a curry recipe which has several good variations. There are other ways to marinate the meat; some recipes suggest using the yoghurt mixture as a marinade and this is often also fine - yoghurt also features a tenderizing effect. you'll also marinate the meat within the fridge overnight.

You can reserve some whole almonds and use to garnish rather than the coriander leaves