Lamb Pasanda is a popular meat dish from the Indian subcontinent, notably North Indian, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors.
- Cut one onion and place it into a food processor. Now add chillies, coriander seeds, garlic, salt, whole black pepper, cumin seeds, piece of cinnamon and cloves andblend it into a fine paste.
- Peel the other onion and cut it into rings.
- Now fry onion rings in ghee or vegetable oil until light brown. Take the onion rings out of ghee or oil and add the onion paste.
- Stir/fry it until the ghee or oil comes out (or at least10 minutes).
- Now add meat and yoghurt and fry it for a further 10minutes.
- Add 1 pint of hot water, and let it cook for20 minutes.
- Add fried onion rings, chopped coriander leaves and let it cook for5 minutes in a covered pan.
Serve it.
How to make the tasty recipe procedure as follows:
- Cut one onion and place it into a food processor. Now add chillies, coriander seeds, garlic, salt, whole black pepper, cumin seeds, piece of cinnamon and cloves andblend it into a fine paste.
- Peel the other onion and cut it into rings.
- Now fry onion rings in ghee or vegetable oil until light brown. Take the onion rings out of ghee or oil and add the onion paste.
- Stir/fry it until the ghee or oil comes out (or at least10 minutes).
- Now add meat and yoghurt and fry it for a further 10minutes.
- Add 1 pint of hot water, and let it cook for20 minutes.
- Add fried onion rings, chopped coriander leaves and let it cook for5 minutes in a covered pan.
Serve it.
How to make the tasty recipe description mentioned here,Lamb Pasanda is a popular meat dish from the Indian subcontinent, notably North Indian, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors.