Lamb Pasanda / Lamb Cilantro Recipe

Cooking Instructions

1. 1

   Marinate the Lamb

   In a large bowl, combine yogurt, ginger paste, garlic paste, ground coriander, ground cumin, turmeric powder, red chili powder, and salt. Add lamb pieces, ensuring they're well coated. Cover and marinate for at least 2 hours, preferably overnight in the refrigerator.

2. 2

   Cook the Onions

   In a large pot, heat oil or ghee over medium heat. Add sliced onions and sauté until golden brown, about 10-12 minutes.

3. 3

   Add Lamb

   Add the marinated lamb to the pot and cook for about 8-10 minutes until the lamb is browned on all sides.

4. 4

   Incorporate Tomato Puree

   Stir in the tomato puree and water. Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours or until the lamb is tender. Stir occasionally and add more water if necessary to prevent sticking.

5. 5

   Finish with Cilantro

   Once the lamb is tender, stir in the chopped cilantro and garam masala. Cook for an additional 5 minutes, then adjust seasoning with salt if necessary.

6. 6

   Serve

   Serve hot with gluten-free naan or rice.