Lamb Pasanda Recipe

Heat the vegetable oil in a large saucepan over medium heat. Add the lamb and sift until it is brown from all corners. Remove and set aside.
In the same pot, sauté the onion until tender and tender. Add garlic and ginger, and cook for 1-2 minutes until fragrant.
Stir in turmeric, coriander, cumin, cinnamon and cardamom. Cook another minute to spice up
Add the yogurt, ground almonds and tomato puree, stirring well to form a smooth dough.
Return the lamb to the pot and pour the stock. Bring to simmer, cover and bake over low heat for 45 minutes, stirring occasionally.
Remuer dans la crème et garam masala. Faites cuire pendant 10 minutes supplémentaires, permettant à la sauce de s’épaissir légèrement.
Season with salt and black pepper. Garnish with sliced almonds and fresh cilantro before serving.
Serve hot with steamed basmati rice or warm naan bread.
Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes