Pasanda
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pasanda calories by ingredient
Introduction
Spiced Lamb Slices (Kashmir) Spiced Lamb Slices (Kashmir)Number of Servings: 4
Ingredients
-
Lamb, Cubed, 500 grams
Garlic, 3 tsp
Ginger Root, 2 tsp
Cloves, ground, 0.125 tsp
Onions, raw, 140 grams
Fennel seed, 1 tsp
Salt, 1 tsp
Yogurt, plain, low fat, 0.5 cup (8 fl oz)
Chili powder, 1 tsp
Coriander, ground, 2 tsp
Butter - Ghee, 6 tsp
Olive Oil, 2 tbsp
Saffron, 0.1 tsp
Water, tap, 0.5 cup (8 fl oz)
Water, tap, 15 grams
Coriander Leaves, Fresh, 0.5 cup
Asafoetida pinch
Tips
If liked, fried potatoes may be added to the meat and stirred through just before turning off the heat.
Serve with a salad of onions, tomatoes and chillies such as kachumber.
Directions
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.
