Ingredients
Lamb Pasanda
- 700g diced lamb - I used a butterflied lamb leg cut into cubes
- 1 1/2 tablespoons ground turmeric
- 2 teaspoons garlic salt
- 2 tablespoons cooking oil
- 1 onion - diced
- 3 tablespoons Thai red curry paste
- 400ml can coconut cream
- 1 cup water
- 1/4 cup ground almonds
- 1/3 cup sultanas
- 2/3 tablespoon garam masala
- Garlic salt to taste
- 1/2 cup cream
- Toasted slivered almonds and fresh coriander to serve
Method
lamb Pasanda
- Coat the diced lamb in the turmeric and garlic salt.
- Heat the oil in a stove top casserole dish over a high heat. Brown the lamb well in batches - set aside.
- Add a little more oil if needed and sauté the onion for several minutes. Stir through the curry paste and cook for a further minute.
- Tip in the coconut cream and water. Simmer over a very low heat for 70 minutes, stirring often.
- Add in the ground almonds, sultanas, garam masala and garlic salt to taste.
- Simmer for a further 5 minutes.
- Serve topped with toasted slivered almonds and fresh coriander.