Lamb Passanda

(Mild)

Lamb Passanda

Curry Powder, Turmeric and Chilli Powder paste.

Chopped Onion

Ingredients; 

1Lb Lamb steak cubed

1 Tin Evaporated Milk

4 oz ground Almonds

2 Tablespoons Flaked Almonds

4oz Thick Greek Yoghurt

4oz Double Cream

2 Tablespoons Tomato Puree

3 Tablespoons Mango Chutney

Quarter Onion finely chopped

2 Teaspoons Curry Powder 

Half Teaspoon Chilli Powder

3 finely chopped Cayenne Chillies

4 Cloves Crushed Garlic

2 inches Root Ginger grated

5 Tablespoons Vegetable Oil

4 Tablespoons whole Coriander Leaves

1 Teaspoon Turmeric

1 Teaspoon Garam Massalla

Cooking Methods

Make a paste of the Curry Powder, Turmeric and Chilli Powder with a little Water.

Fry the Onions until Translucent in Vegetable Oil and then add the Garlic, Ginger and Chillies and stir fry on a medium heat for a further 5 minutes. 

Add the Curry and Chilli powder paste and stir in for 30 seconds.

Add the Lamb pieces and seal well on all sides.

Add the Tomato Puree and Water and cook on a high heat for 15 minutes to reduce the sauce stirring constantly.

Stir in the Cream, Tomato Puree, Ground Almonds, Mango Chutney and Milk and simmer for 20 mins or until the meat is cooked stirring constantly. If needed add a little Water to prevent the curry becoming too thick of dry.

Now stir in the Garam Massalla and finely chopped Coriander Leaves and cook for a further minute.

Add the flaked Almonds and whole Coriander Leaves by sprinkling over the top.

Serves 2

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