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Lamb pasanda
A mild and aromatic curry.
What you need
- 450 g diced lamb
- 150 ml natural yogurt
- 3-4 cloves garlic, peeled and crushed
- 20 g fresh root ginger root, peeled and crushed
- 1 tsp ground coriander
- 2 tsp ground cumin
- 15 g ground almonds
- 1 tsp garam masala
- 1 pinch salt
- 25-40 g oil
- 225 g onions, peeled and finely chopped
- 3-4 small green chillies, halved and seeded
- 1 tsp lemon juice
- To garnish
- 3 tsp fresh coriander, chopped
Method
Put the lamb, yogurt, garlic, ginger, coriander, cumin, almonds, garam masala and salt in a large bowl.
Mix well. Cover and leave to marinate for 1 hour.
Heat the oil in a large frying pan. Fry onion until light brown.
Add the marinated meat and fry until browned all over. Cover and cook over a gentle heat for 40-45 min until meat is tender. If the mixture becomes too dry, add a little water.
Add the chilli halves and cook for 5-8 min.
Sprinkle with lemon juice and the chopped coriander.
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Preparation 15 minutes Cook 1 ¼ hours Waiting » 1 hour Marinate 1 hour Total 2 ½ hours -
Energy 378 kcal/serving Fat 5.80 g/serving Carbohydrates 44.11 g/serving Glycaemic Index 7 Glycaemic Load 0.88 
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Submitted by: Daffs
Serving suggestion
Sprinkle on flaked almonds before serving. Serve with basmati rice or chappatis.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1583 | 447 | 10475 | 8350 |
| Energy (kcal) | 378 | 107 | 2500 | 2000 |
| Protein (g) | 32.6 | 9.21 | ||
| Carbohydrate (g) | 16.5 | 4.67 | 345 | 275 |
| Fat (g) | 20.5 | 5.80 | 95 | 70 |
| Fat (saturated) (g) | 6.24 | 1.77 | ||
| Fibre (g) | 2.42 | 0.68 | ||
| Sodium (mg) | 206 | 58.3 | ||
| Salt (equivalent) (g) | 0.52 | 0.15 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 65.1 | 18.4 | 800 |
| Vitamin B-12 (µg) | 3.96 | 1.12 | 1 |
| Vitamin B-6 (mg) | 0.73 | 0.21 | 2 |
| Vitamin C (mg) | 87.9 | 24.9 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 4.22 | 1.19 | 10 |
| Zinc (mg) | 6.50 | 1.84 | 15 |
| Calcium (mg) | 198 | 56.1 | 800 |
| Folate (mcg) | 29.3 | 8.30 | 200 |
| Iron (mg) | 3.59 | 1.02 | 14 |
| Magnesium (mg) | 75.2 | 21.3 | 300 |
| Niacin (mg) | 7.90 | 2.23 | 18 |
| Pantothenic acid (mg) | 1.35 | 0.38 | 6 |
| Riboflavin (mg) | 0.61 | 0.17 | 1.6 |
| Phosphorous (mg) | 414 | 117 | 800 |
| Thiamin (mg) | 0.30 | 0.08 | 1.4 |
This recipe is:
Corn-free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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