Passanda

also called pasanda · lamb passanda · chicken pasanda · pasande · shahi pasanda

The table

1 large(finely chopped)yellow onionsweat 10 min, without colouring itfry in 2 minsimmer 45 min, covered, on the lowest heatstir in, simmer 5 min
4 Tbs(56 g)ghee
1/2 cup(50 g)ground almonds
2 tspground coriander
5 pods(bruised)green cardamom
1 stick(2-in piece)cinnamon
2 lb(900 g; beaten flat between sheets of plastic and cut in strips)lamb leg steaksbeat flat, marinate 2 hr
3/4 cup(180 g)thick yogurt
2 Tbs(34 g)ginger-garlic paste
2 tspkosher salt
1/2 cup(120 mL)water
1/3 cup(80 mL)heavy cream
1/2 tspgaram masala
2 Tbs(toasted)flaked almonds
The leg is beaten flat so it cooks through in three-quarters of an hour and drinks up the yogurt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.

Pans and tools

1sweat 10 min, without colouring it

2beat flat, marinate 2 hr

3fry in 2 min

goes in with what step 1 made

4simmer 45 min, covered, on the lowest heat

goes in with what steps 2 and 3 made

5stir in, simmer 5 min

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
2 hr 50 min
Needs you
12 minthe rest you can walk away from
If you get it wrong
Unforgiving — a yogurt sauce with no flour in it breaks at a boil and never comes back, so it stays at the lowest heat you have
What you'll wash
Two things — the heavy pot, a bowl to marinate the lamb in
Does it keep
2 days — cold it is fine, but a cream-and-yogurt sauce splits if you push it; warm it slowly, stop early

  1. beat flat, marinate 2 hr

    2 hrwalk awayfrom the start

  2. sweat 10 min, without colouring it

    10 minneeds youfrom the start

  3. fry in 2 min

    2 minneeds you10 min in

  4. simmer 45 min, covered, on the lowest heat

    45 minwalk away2 hr in

  5. stir in, simmer 5 min

    5 minwalk away2 hr 45 min in

You'll need heavy pot

Goes with

See how it is written
>> title: Passanda
>> category: Stews & Braises
>> tags: lamb, indian, almond, cream, curry
>> counters: Curry House, One Pot
>> aka: pasanda, lamb passanda, chicken pasanda, pasande, shahi pasanda
>> pairs-with: pilau-rice, naan, ginger-garlic-paste
>> servings: 6
>> time: 3 hr 30 min
>> slack: unforgiving — a yogurt sauce with no flour in it breaks at a boil and never comes back, so it stays at the lowest heat you have
>> washing-up: the heavy pot, a bowl to marinate the lamb in
>> keeps: 2 days — cold it is fine, but a cream-and-yogurt sauce splits if you push it; warm it slowly, stop early

>> step: beat flat, marinate 2 hr
Marinate @lamb leg steaks{2%lb}(900 g; beaten flat between sheets of plastic and cut in strips) with @thick yogurt{3/4%cup}(180 g), @ginger-garlic paste{2%Tbs}(34 g) and @kosher salt{2%tsp} ~marinate{2%hr}.

>> step: sweat 10 min, without colouring it
Sweat @yellow onion{1%large}(finely chopped) in @ghee{4%Tbs}(56 g) in a #heavy pot{} under a lid ~fry{10%min}, keeping it pale.

>> step: fry in 2 min
Fry @ground almonds{1/2%cup}(50 g), @ground coriander{2%tsp}, @green cardamom{5%pods}(bruised) and @cinnamon{1%stick}(2-in piece) into @&(~1)softened onion{} ~fry{2%min}.

>> step: simmer 45 min, covered, on the lowest heat
Simmer @&(~3)marinated lamb{} in @&(~1)almond masala{} with @water{1/2%cup}(120 mL), covered and on the lowest heat the ring will hold, ~simmer{45%min}.

>> step: stir in, simmer 5 min
Stir @heavy cream{1/3%cup}(80 mL), @garam masala{1/2%tsp} and @flaked almonds{2%Tbs}(toasted) into @&(~1)pot{} and ~simmer{5%min}.

The leg is beaten flat so it cooks through in three-quarters of an hour and drinks up the yogurt.