Lamb pasanda with green mangoes

Lamb pasanda with green mangoes

By
From
Reza’s Indian Spice
Serves
4

A lovely summer dish. A sweetness comes through from the mangoes, while the ginger in the recipe helps to keep the body cool in hot weather. ‘Pasanda’ simply means flattened meat. People think the word refers to the sauce, and that anything called pasanda will be rich and creamy, but in fact a pasanda can have any type of sauce.

Ingredients

Quantity Ingredient
500g lean lamb fillet, cut into 5cm pieces
4-5 tablespoons ghee or oil
4 x 5cm cinnamon sticks
4 green cardamom pods
2 black cardamom pods
2 small onions, thinly sliced
1 1/2 tablespoons grated root ginger
salt
1 1/2 tablespoons ground coriander
1/2 teaspoon garam masala
500g unripe green mangoes, peeled, cut into 2.5cm-thick long slices
200g caster sugar
1/2 teaspoon ground mace

Method

  1. Place the pieces of lamb between sheets of cling film and beat it flat with a rolling pin.
  2. Heat the ghee in a wide, heavy-based pan until it begins to smoke. Add the cinnamon and both types of cardamom pods and allow the spices to splutter. Immediately add the onions and fry until they turn golden brown. Add the ginger and cook for a minute or two.
  3. Now add the lamb and brown on all sides, then add salt to taste and the ground coriander. Cook for two to three minutes, stirring; the onion mixture should coat the meat. Pour in about 230ml of water. Bring to the boil, then reduce the heat, cover and simmer until the meat is tender and the sauce fairly thick (about 15–20 minutes). Add the garam masala and simmer for a further minute.
  4. Meanwhile, bring just enough water to the boil in a separate saucepan to cover the mango slices. Prod each slice with a fork to pierce it, and add to the water. Boil for five to 10 minutes, until half-cooked. Remove and drain. Put the sugar and 100ml of water in another saucepan and cook over a low heat to a thick syrup. Add the mangoes and the mace. Simmer until the syrup has almost evaporated. Add the mangoes to the meat, with a little water, and simmer until the ghee separates and films on the surface. Serve.
Tags:
Indian
spice
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