Dr.Barbara o'NeillHealth Tricks

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Eric Johnson  · odreSotnps691:t 281885gt9i 470ii2u033f1i23ech2aogm1cu9017o l  · 

Lamb Pasanda Recipe

Ingredients :

1 12 pound (700g) lamb shoulder cut into cubes

2 tablespoons of vegetable oil

1 large onion, finely chopped

3 minced garlic cloves

1 inch grated piece of ginger

3 tablespoons of plain yogurt

2 tablespoons of ground almonds

1 teaspoon of turmeric powder

1 teaspoon of ground coriander

1 teaspoon of ground cumin

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon of ground cardamom

1 cup of heavy cream or coconut milk

1 cup lamb or chicken stock

2 tablespoons of tomato puree

2 teaspoons garam masala

Salt and pepper to taste

Sliced almonds and fresh cilantro for garnish

Itinéraires :

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

Kcal : 500 kcal | Portions : 4

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