Lamb passanda
Serves 4
Ingredients:
1 tsp cumin seeds
4 cardamom pods
6 whole black peppercorns
2.5 cm (1 inch) cinnamon stick
2 tsp garam masala
1 tsp crushed garlic
1 tsp grated ginger
1 tsp chilli powder
1 tsp salt
4 tbsp Greek-style yogurt
1 tbsp cornflour mixed with a
little water
Juice of 1 lemon
700 g (1
1
/
2
lb) lamb, cubed
25 g (1 oz) butter
2 medium onions, diced
1–2 fresh green chillies,
chopped
2 tbsp chopped fresh coriander
125 ml (4 fl oz) single cream
1 tbsp ground almonds
Method:
1. Using a pestle and mortar, crush the cumin
seeds, cardamom pods, peppercorns and
cinnamon stick. Then add the garam masala,
garlic, ginger, chilli powder, salt, ground
almonds, corn flour, yoghurt and lemon juice
and mix to a paste.
2. Place the lamb pieces into a mixing bowl,
add the paste, mix well and leave to
marinate for about 2 hours.
3. Melt the butter in a solid container for
3 minutes at 100°C. Add the onions and
cook at 120°C for 10 minutes or 100°C for 20
minutes.
4. Pour in the lamb mixture and stir until it
is well blended with the onions. Cook for 15
minutes at 120°C or 30 minutes at 100°C.
Add the green chillies and fresh coriander,
and pour in the cream. Steam for 3 minutes
at 120°C or 6 minutes at 100°C.
5. Serve with rice and garnish with a little
freshly chopped coriander.
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