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Indian Pasanda Curry Recipes
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Pasanda, the Popular Indian CurryPasanda is a popular North Indian meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Hindi word "pasande," or "the favorite one," which refers to the prime cut of meat traditionally used within.
Ingredients and Preparation for a Great PasandaPasanda was originally made with leg of lamb, flattened into strips, marinated, and fried in a dish with multiple seasonings. In the present day, pasanda is also made using beef, mutton, chicken and turkey; in each case, the process and ingredients remain generally the same. After the meat is cut and flattened, it is placed in a marinade consisting of yoghurt, chile powder, and numerous spices and seasonings, which commonly include cumin, peppercorn, cardamom, garlic, and garam masala. |
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The Pasanda itself
After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the "pasanda" itself- onions, coriander, chillies, and sometimes cinnamon and/or black pepper then fried for 30 minutes to an hour. The dish may subsequently be garnished with tomatoes or almonds (in which case it is known as badaam pasanda). It is often served with white rice or naan bread on the side.
Although pasanda is usually served as a meat dish, it may also be prepared in kebab form. Reflecting the dish's flavor and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk, and almonds. Pasanda is spicy and heavily seasoned, but to a lesser extent than for most Indian dishes. As such, it is considered a relatively accessible dish for Westerners, appropriate for use as an introduction to Indian cooking in general. |
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Lamb Pasanda, Lamb in Creamy Sauce500 gm. good quality Lamb pieceServes 4100 gm. natural yoghurt* 2 level tsp. coriander powder 1 level tsp. turmeric powder 1/4 tsp. or to taste, chilli powder 2-3 green chillies, chopped (optional) 1 medium onion, peeled and grated or ground to a paste* 3-4 cloves garlic, peeled and grated or ground* 1 inch piece of ginger, peeled and grated or ground* 2 tbs. ground almonds *These 3 can be ground together in a blender . For cooking: 2-3 tbs. ghee 1 tsp. cumin seeds 1/2 tsp. methi or fenugreek seeds 2-3 large cardamoms 2 bay leaves 1-2 inch piece cinnamon stick 5-6 cloves 1 onion, peeled and thinly sliced/chopped 1/2 cup water 1/2 tsp. Garam Masala A handful of chopped coriander leaves |
How to Prepare Lamb (or Mutton) Pasanda
The word 'pasand’ or ‘pasanda' in Hind and Urdu means 'like' or 'liked' or 'to like' depending upon the verb it is used with. It means that it is to everyone's liking; children, beginner meat eaters and old hands alike. It is creamy, lamb being marinated in yoghurt and spices, mildly flavoured with cardamoms, cinnamon, ginger and almonds and not very hot. If you are looking for a hot curry, this is not the dish for you! It is made with boneless pieces of lamb that have been beaten/flattened with a wooden hammer, to break the fibers. It is an easy dish to cook, secially for the beginners. Don’t be put off by the number of Instructions Flatten Lamb pieces by beating with a wooden hammer. Mix all marinade ingredients in a bowl and add Lamb to it. Mix and leave to marinate for a few hours or overnight in a fridge. Heat ghee in a heavy bottomed pan. Add cumin seeds, fenugreek seeds, cardamoms, bay leaves, cinnamon stick and cloves. When cumin seeds crackle or splutter, add sliced onion. Stir-fry until dark golden brown. Add Lamb and water. Close lid and cook on medium heat until Lamb is tender. You will need to stir it from time to time, to ensure that it does not 'catch'. Raise heat towards the end, until most of the liquid is absorbed. Ghee will separate at this stage. Add garam masala and coriander leaves and stir well.
*Tips for cooking with yoghurt: Always use full fat yoghurt, if possible. Skimmed milk yoghurt sometimes curdles during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon of plain or corn flour per cup of yoghurt. Make sure that the dish you are cooking is at room temperature. If yoghurt is cooked straight from the fridge, it may curdleWhen adding yoghurt during cooking, take out a few tablespoons of the hot food in a bowl, mix yoghurt, warming it a bit and then stir it back into the hot dishSubstitute sour cream for yoghurt, using only half the amount. |
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