Pasanda
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Lamb, Cubed, 500 gramsGarlic, 3 tspGinger Root, 2 tspCloves, ground, 0.125 tspOnions, raw, 140 gramsFennel seed, 1 tspSalt, 1 tspYogurt, plain, low fat, 0.5 cup (8 fl oz)Chili powder, 1 tspCoriander, ground, 2 tspButter - Ghee, 6 tspOlive Oil, 2 tbspSaffron, 0.1 tspWater, tap, 0.5 cup (8 fl oz)Water, tap, 15 gramsCoriander Leaves, Fresh, 0.5 cupAsafoetida pinch
Trim all fat from meat and cut meat into thin slices like small schnitzels. Beat with a meat mallet to flatten.
In electric blender grind garlic, ginger, cloves, onion and fennel seeds, salt and asafoetida until smooth. Mix the yoghurt, chilli powder, coriander and rub over the pasandas. Marinate for at least 2 hours.
Heat ghee and oil in a heavy frying pan and fry the pieces of meat over a fairly high heat, turning frequently. Pound saffron strands in mortar and pestle and dissolve in a tablespoon of boiling water, then mix in the kewra flavouring. Set aside. Add about 1/4 cup hot water to pan, cover and cook until liquid evaporates. Stir to release meat and spice marinade from base of pan. Add another 1/4 cup water and repeat. When this has evaporated, sprinkle over the saffron and kewra liquid, cover and leave for a few minutes, then serve the parandas sprinkled with fresh coriander.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MCMILLKM.
In electric blender grind garlic, ginger, cloves, onion and fennel seeds, salt and asafoetida until smooth. Mix the yoghurt, chilli powder, coriander and rub over the pasandas. Marinate for at least 2 hours.
Heat ghee and oil in a heavy frying pan and fry the pieces of meat over a fairly high heat, turning frequently. Pound saffron strands in mortar and pestle and dissolve in a tablespoon of boiling water, then mix in the kewra flavouring. Set aside. Add about 1/4 cup hot water to pan, cover and cook until liquid evaporates. Stir to release meat and spice marinade from base of pan. Add another 1/4 cup water and repeat. When this has evaporated, sprinkle over the saffron and kewra liquid, cover and leave for a few minutes, then serve the parandas sprinkled with fresh coriander.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MCMILLKM.
Nutritional Info Amount Per Serving
- Calories: 335.7
- Total Fat: 21.6 g
- Cholesterol: 99.6 mg
- Sodium: 694.5 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.2 g
- Protein: 27.6 g