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British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: fried on July 10, 2013, 07:33 PM

Title: Lamb passanda
Post by: fried on July 10, 2013, 07:33 PM

Quote from: Masala Mark on August 08, 2011, 11:33 PM

Would be great to try the Pasanda and Malai dishes for something different for them rather then the same old Korma all the time.

I'm going to have a go at doing a lamb passanda as part of a meal I 'm cooking for 10 people (as I can't get away with just chicken!), but I can't find the recipe for precooking the lamb, any help would be welcome.

Title: Re: Lamb passanda
Post by: goncalo on July 10, 2013, 07:57 PM

Quote from: fried on July 10, 2013, 07:33 PM

I'm going to have a go at doing a lamb passanda as part of a meal I 'm cooking for 10 people (as I can't get away with just chicken!), but I can't find the recipe for precooking the lamb, any help would be welcome.

See here, Fried.
http://www.youtube.com/watch?v=YwUjmRk_goQ (http://www.youtube.com/watch?v=YwUjmRk_goQ)

Title: Re: Lamb passanda
Post by: fried on July 10, 2013, 08:48 PM

Cheers mate that looks perfect! :)

Title: Re: Lamb passanda
Post by: chewytikka on July 11, 2013, 11:21 AM

Hi Fried
Re: My Pasanda
It seems I forgot to mention making a paste of the Khus Khus when I wrote this recipe.

Simply dry roast the poppy seeds and almond powder (lightly) then blend with a little water
until you have a smooth paste. Sometimes I add dry roasted Cashew nuts to the mix, which adds
an even richer nutty flavour.
I only make enough of this paste for what I need, as it doesn't keep, like say G&G.

Any questions just PM me.
cheers Chewy

Title: Re: Lamb passanda
Post by: fried on July 11, 2013, 07:20 PM

Thank CT, I'll try and take some photos if I'm not too busy!