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.

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

Cheers mate that looks perfect!

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

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