Peshawari pasande

Name: Peshawari pasande
Cuisine: Indian
Ingredients: 1 boned, 3-lb leg of lamb, trimmed of fat and skin; 20 oz yoghurt; 1 teaspoon ground ginger; 2 cloves of garlic, smashed, peeled and finely chopped; 1 teaspoon salt; 3 tablespoons ghee (clarified butter); 3 tablespoons ghee (clarified butter); 3 large onions, peeled and sliced; 1 tablespoon ground coriander; 1-3 small red chillies, finely chopped; ½ teaspoon ground turmeric; 2 tablespoons ground poppy seeds; 5 tablespoons ground almonds; ¼ teaspoon powdered saffron; 1 teaspoon ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon freshly ground black pepper; ¼ teaspoon ground cardamom; 2 hard-boiled eggs, peeled and sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

This is a wonderful dish from the North-west Frontier Province and, perhaps because it was not a curry, I remember having it on an occasion when we were out. We may have been visiting Indian friends but I am not sure. I do not recall it as fiery, and if it was I would not have been allowed to eat it. The amount of chillies, however, may be varied.

Ingredients

Asia
Europe
India
United Kingdom
Peshawar
Main course
Gluten-free

Ingredients

Method