Lamb pasanda with green mangoes

Name: Lamb pasanda with green mangoes
Yield: Serves 4
Cuisine: India
Ingredients: 2 black cardamom pods; 2 small onions, thinly sliced; 4 X 5 cm cinnamon sticks; 4 green cardamom pods; 4-5 tbsp ghee or oil; 4-5 tbsp ghee or oil; 500 g lean lamb fillet, cut into 5cm pieces; 1/2 tsp ground mace; 500 g unripe green mangoes peeled, cut into 2.5cm-thick long slices; 200 g caster sugar; 11/2 tbsp ground coriander; 1/2 tsp garam masala; 11/2 tbsp grated root ginger; salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

A lovely summer dish. A sweetness comes through from the mangoes, while the ginger in the recipe helps to keep the body cool in hot weather. ‘Pasanda’ simply means flattened meat. People think the word refers to the sauce, and that anything called pasanda will be rich and creamy, but in fact a pasanda can have any type of sauce.

Ingredients

500 g lean lamb fillet, cut into 5cm pieces
4-5 tbsp ghee or oil
4 X 5

Asia
India
Supper
Main course
Gluten-free
Summer

Method

Place the pieces of lamb between sheets of cling film and beat it flat with a rolling pin.

Heat the ghee in a wide, heavy-based pan until it begins to smoke. Add the cinnamon and both types of cardamom pods and allow the spices to splutter. Immediately add the onions and fry until they turn golden brown. Add the ginger and cook for a minute or two.

Now add the lamb and brown on