Lamb Pasanda

This was a favoured dish in the courts of the Mughal emperors – the word pasande means favourite in Urdu. Only the best cuts of lamb or goat were used, and the preparation of the meat is important too – it needs to be sliced thinly into small strips, as opposed to chunks or cubes. If you have bought cubed lamb, simply place some baking parchment over it on a flat surface and then use a rolling pin to bash the lamb a few times so that it tenderises and flattens. Pasanda is a very mell