Home Non VegetarianMutton Lamb Pasanda

Lamb Pasanda

Published under: Mutton

Boneless Lamb – 1 kg, cut into 2 inch flat pieces and 1/2 inch thick
Ginger Paste – 2 tsp
Garlic Paste – 2 tsp
Salt as per taste
Red Chilli Powder  as per taste
Curd – 250 gms
Almonds – 1/2 tsp, ground
Poppy Seeds – 1 tsp, ground
Coconut – 1 tblsp, finely ground
Besan Flour – 1 tsp
Garam Maala Powder – 1 1/2 tsp
Oil – 1 cup
Onion – 1, large, finely sliced
Mint Sprigs – few

1. Spread the lamb steaks on a board.
2. Pound each with a wooden mallet or the back of a knife to soften.
3. Mix ginger, salt, garlic and chilli with curd.
4. Rub well on the lamb and leave to marinate for 4 hours.
5. Mix all the other ingredients except oil and onion.
6. Add to the lamb.
7. Heat oil in a pan and fry the onions.
8. Add the meat and fry brown till water is released and the aroma of fried spices comes up.
9. Add 3 cups of water and cook on a slow fire till tender.
10. Add water if required, keeping a little thick gravy with it.
11. Garnish with mint sprigs and fried onions.
12. Serve hot.

Arthi Balaji
Arthi Balaji
An entrepreneur by profession, Arthi Balaji is a mother of two and tries to spend as little time as possible in the kitchen. Hence she is always on the lookout for quick recipes that can help her juggle her career and family life.

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