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
Pasanda means the favourite piece the dish is defined by the cut and what is done to it: leg beaten flat so it cooks through in three-quarters of an hour and drinks up the yogurt. Alongside korma this is the other mild line the two are told apart by the almonds being ground and stirred in here rather than blended to a cream by the meat. Chicken pasanda exists; flattened breast half the time
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

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

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

The clock

Start to finish
2 hr 50 mintwo waits that overlap count once
Needs you
12 minthe rest you can walk away from

The recipe itself says 3 hr 30 min.

  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

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

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
>> aka: pasanda, lamb passanda, chicken pasanda, pasande, shahi pasanda
>> pairs-with: pilau-rice, naan, ginger-garlic-paste
>> servings: 6
>> time: 3 hr 30 min
>> step.1: beat flat, marinate 2 hr
>> step.2: sweat 10 min, without colouring it
>> step.3: fry in 2 min
>> step.4: simmer 45 min, covered, on the lowest heat
>> step.5: stir in, simmer 5 min

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}.

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.

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}.

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}. Yogurt sauces with no flour in them break at a boil and never come back.

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}.

Pasanda means the favourite piece, and the dish is defined by the cut and what is done to it: leg beaten flat so it cooks through in three-quarters of an hour and drinks up the yogurt. Alongside korma this is the other mild line, and the two are told apart by the almonds being ground and stirred in here rather than blended to a cream, and by the meat. Chicken pasanda exists; flattened breast, half the time.