Topic: Lamb Passanda

[pforkes]

This is my first 'draft' of a lamb passanda.  All suggestions welcome.

This is the first lamb passanda I have had in 14-years (since I left England) so I am doing this from memory.  let me know what I can do to improve this.




300g boned lamb, cut into 1-inch chunks

FOR THE MARINADE:
1-inch cube fresh ginger, peeled and grated
1-heaped tbsp dried methi
2-tbsp chopped fresh coriander
? tsp lovage seeds (ajwan), optional
? pint plain yoghurt


For the curry/passanda
75ml spicy oil
4 garlic cloves, crushed
1 onion, chopped
1 tbsp chopped green pepper
Salt (to taste)
250ml of curry base
2 tbsp desiccated coconut
2 tbsp ground almonds
2?  tsp spice mix
2 tsp tomato pur?e
? tbsp sugar
1 tbsp sultanas
1 tbsp flaked almonds
4 fl oz single cream
 


Mix the ginger, methi, chopped coriander and lovage seeds into the yoghurt.  Put in the lamb and cover thoroughly with mari?nade.  Cover with cling film and chill for a minimum of 2 hours ? longer is better.

Add some spicy oil to the wok, and heat until starting to smoke.
Add the lamb and cook until white (sealed) on the outside
The meat should still be slightly pink in the middle.
Remove from the wok, and put to one side.

Heat the spicy oil in a large wok over moderate heat  and fry the lamb, so that it is colored on the outside, then removed and put to one side.
Add the garlic and fry until it starts to turn brown.
Put in the onions, green pepper, and fry until the onions are trans?lucent.
Add the salt and a ladle of curry base.
In quick succession, add the rest of the ingredients except the cream.
Stir well and add another 2 ladles of curry base.
Turn the heat to high and stir-fry for 10 minutes.
Add the lamb to the wok.
Cook for 7 more minutes or until the meat is cooked.
Add more curry base if necessary and three-quarters of the cream.
Garnish with a dribble of cream.

[pforkes]

I've already go t a couple of changes that need to be made to this.

1) Use coconut milk powder instead of desicated coconut (it will give a smoother texture).
2) Use twice a much sugar (1 tsp) next time, as it could do with being a little sweeter.

[Fi5H]

could i just ask a couple of questions about this dish.. what spice mix did you use?
do you put all the marinade mixture into the the pan, I did this dish and it tasted really good before i added the lamb and marinade..