Tiscali Lifestyle Food and Drink

The word Passanda means "to everyone's liking". In the UK this dish has become associated with very mild curries. However, you can make this dish as hot or mild as you like by adjusting the quantity of chillies used.

Ingredients

500g lean lamb
120g natural yoghurt
12g red chillies
12g coriander
3g turmeric
3g cumin seeds
12g fresh fenugreek leaves (or 3g dried fenugreek)
6g chopped green chillies
175g finely chopped onions
25g chopped garlic
12g chopped ginger
115g vegetable oil
4 whole black cardamoms
8 whole cloves
2 cinnamon sticks
15g salt

Method

Clean the white membranes from the surface of the meat. Cut into ½ thick strips, about two inches square. Beat each piece with the back of a knife or wooden mallet, wetting it with a little water to avoid sticking, until they are flattened and the fibres are broken. Meat cut and beaten like this is called "pasanda".

Put yoghurt, salt, chillies, coriander seeds, turmeric, cumin seeds, fenugreek leaves, green chillies, a quarter of the onions, garlic and ginger in a blender and liquidise. Marinate the meat in this mixture for half an hour

Heat the cooking oil and add cardamoms, cloves and cinnamon. Add the rest of the onions and fry to a golden brown. Remove the pan from the heat. Add meat, spreading pieces flatly and evenly. Fry for ten minutes, stirring frequently. Add the rest of the marinade and a mug of water. Cover and cook over a medium heat for 25 minutes, stirring occasionally.

When tender (and little water remains) transfer the contents into a casserole dish and put into an oven at 200š for a further 25 minutes. The curry should be dry. Serve with Nan bread.

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