Lamb Pasanda with Garlic Naan

Instructions

1. 1

   Marinate the Lamb

   • In a large bowl, combine the lamb strips with 1/2 cup of whisked curd, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, and 3/4 tsp of salt.
   • Mix thoroughly to ensure each piece of lamb is well-coated.
   • Cover the bowl and let it marinate for at least 1 hour at room temperature, or for best results, refrigerate for 4-6 hours.
2. 2

   Prepare the Onion and Almond Pastes

   • While the lamb marinates, soak the almonds in hot water for 15-20 minutes, then peel off the skins. Grind the blanched almonds with 2-3 tablespoons of water to a very smooth paste.
   • Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the sliced onions and fry for 12-15 minutes, stirring frequently, until they are uniformly deep golden brown and crisp (this is called 'birista').
   • Remove the fried onions with a slotted spoon, leaving the ghee in the pan. Let them cool completely, then grind them into a coarse paste without adding water.
3. 3

   Sauté Aromatics and Sear the Lamb

   • Reheat the same ghee in the pan over medium heat. Add the whole spices: bay leaf, green cardamom pods, cloves, and the cinnamon stick. Sauté for about 30-45 seconds until they release their aroma.
   • If the lamb was refrigerated, let it sit at room temperature for 20 minutes before cooking. Add the marinated lamb to the pan.
   • Increase the heat to medium-high and sear the lamb for 5-7 minutes, stirring occasionally, until it is browned on all sides and the moisture has mostly evaporated.
4. 4

   Build and Simmer the Gravy

   • Reduce the heat to low. Add the coriander powder and the fried onion paste. Sauté for 2 minutes, stirring to prevent sticking.
   • Add the remaining 1/2 cup of whisked curd, a little at a time, stirring continuously to prevent it from splitting. Cook for 3-4 minutes until the ghee starts to separate.
   • Stir in the almond paste, 1 cup of water, and the remaining 3/4 tsp of salt. Mix well to combine.
   • Bring the gravy to a gentle simmer, then cover the pan and cook on low heat for 35-40 minutes, or until the lamb is fork-tender and the gravy has thickened.
5. 5

   Finish and Garnish

   • Once the lamb is tender, stir in the fresh cream and garam masala. Gently simmer for another 2-3 minutes. Do not let it come to a rolling boil after adding the cream.
   • Check for seasoning and adjust salt if necessary. Turn off the heat.
   • Garnish with freshly chopped coriander leaves and slivered almonds. Let it rest for 5 minutes before serving hot with naan, sheermal, or basmati rice.