Lamb Pasanday

Lamb Pasanday Recipe from Pakistan with Coriander Seeds and Yogurt

Region / culture: Pakistan | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Lamb Pasanday is a delicious and flavorful dish that originates from the Indian subcontinent. It is made with tender slices of boneless lamb cooked in a rich and aromatic gravy. This dish is perfect for special occasions or gatherings with family and friends.

History

Lamb Pasanday has its roots in Mughlai cuisine, which was developed in the royal kitchens of the Mughal Empire in India. The dish was traditionally made with tender cuts of meat that were marinated in a mixture of spices and yogurt before being cooked slowly to perfection.

Ingredients

0.5 kg of boneless lamb (cut into slices 0.5 cm thick)
2 onions
6 green chillies
1 tbsp of coriander seeds
250 g of yoghurt
6 tbsp of ghee or vegetable oil
1 clove of garlic
1 tsp of cumin seeds
8 whole black pepper
0.5 piece of bark
2 cloves
1 tsp of salt
2 tbsp of freshly chopped coriander

How to prepare

Cut one onion and place it into a food processor. Add chilies, coriander seeds, garlic, salt, whole black pepper, cumin seeds, a piece of cinnamon, and cloves. Grind and mix well with the onion to make a paste.
Peel the other onion and cut it into rings. Fry the onion rings in ghee or vegetable oil until they turn light brown. Remove the onion rings from the ghee or oil and add the onion paste. Stir/fry for at least ten minutes or until the ghee or oil comes out.
Now add the meat and yogurt and fry for another ten minutes. Add 1 pt (473 ml) of hot water and let it cook for twenty minutes. Then, add the fried onion rings, chopped green coriander, and let it cook for five minutes in a covered pan.
Serve with rice and Tarka dal.

Variations

Substitute lamb with chicken or beef for a different flavor profile.
Add vegetables such as bell peppers or peas for added texture and nutrition.

Cooking Tips & Tricks

Marinate the lamb slices for at least 2 hours to allow the flavors to penetrate the meat.

- Use a heavy-bottomed pan to cook the lamb slowly and evenly.

- Adjust the amount of green chilies according to your spice preference.

- Garnish with freshly chopped coriander for a burst of freshness.

Serving Suggestions

Serve Lamb Pasanday with steamed rice, naan bread, or roti for a complete and satisfying meal.

Cooking Techniques

Slow cooking the lamb ensures that it becomes tender and flavorful.

- Stir-frying the onion paste before adding the meat helps to develop the flavors of the dish.

Ingredient Substitutions

Use Greek yogurt as a substitute for regular yogurt.

- Substitute coriander seeds with ground coriander for a milder flavor.

Make Ahead Tips

Marinate the lamb slices overnight for maximum flavor. Cook the dish the next day for a quick and easy meal.

Presentation Ideas

Garnish Lamb Pasanday with a sprinkle of freshly chopped coriander and a drizzle of lemon juice for a pop of color and freshness.

Pairing Recommendations

Pair Lamb Pasanday with a side of Tarka dal and a cucumber raita for a complete and balanced meal.

Storage and Reheating Instructions

Store leftover Lamb Pasanday in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 8g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 15% of the daily recommended intake per serving

Vitamin C: 10% of the daily recommended intake per serving

Alergens

Contains dairy (yogurt)

Summary

Lamb Pasanday is a rich source of protein and iron, making it a nutritious and satisfying meal option.

Summary

Lamb Pasanday is a flavorful and aromatic dish that is perfect for special occasions or gatherings. With a rich and creamy gravy, tender slices of lamb, and a blend of spices, this dish is sure to impress your family and friends. Enjoy with rice, naan bread, or roti for a complete meal experience.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Lamb Pasanday. It was many years ago, when I was just a young girl living in a small village in India. I had always been fascinated by the art of cooking, and I spent hours watching my mother and grandmother in the kitchen, soaking up their knowledge and techniques like a sponge.

One day, while rummaging through my grandmother's old recipe book, I came across a yellowed piece of paper tucked between the pages. It was a handwritten recipe for Lamb Pasanday, a dish I had never heard of before. Intrigued, I asked my grandmother about it, and she chuckled, telling me that it was a family recipe passed down through generations.

She explained that Pasanday was a Mughlai dish, known for its rich and aromatic flavors. It was traditionally made with tender lamb slices marinated in a blend of yogurt and spices, then cooked slowly to perfection. The dish was said to have been a favorite of the Mughal emperors, who enjoyed its decadent taste and royal aura.

I was determined to learn how to make Lamb Pasanday, and my grandmother was more than happy to teach me. She guided me through the steps, showing me how to marinate the lamb, roast the spices, and simmer the dish until the meat was tender and flavorful. I watched her with eager eyes, absorbing every detail and technique with enthusiasm.

As the aroma of the Pasanday filled the kitchen, my grandmother shared stories of her own childhood, when she had first learned to cook from her own grandmother. She told me about the importance of tradition and family recipes, and how they connected us to our roots and heritage.

I soon realized that cooking was more than just following a recipe – it was a way of preserving memories and passing down knowledge from one generation to the next. With each stir of the pot and sprinkle of spices, I felt a sense of pride and connection to my family's culinary legacy.

After hours of simmering and stirring, the Lamb Pasanday was finally ready. My grandmother and I sat down to enjoy the fruits of our labor, savoring each bite of the tender meat and fragrant sauce. As we ate, I felt a deep sense of gratitude for the traditions and recipes that had been handed down to me, and a renewed appreciation for the art of cooking.

Since that day, Lamb Pasanday has become a staple in my own kitchen, a dish that I make with love and care, honoring the generations of women who came before me. I have shared the recipe with my own children and grandchildren, passing on the tradition and flavors that have enriched my life in so many ways.

As I look back on that moment of curiosity and discovery, I am grateful for the gift of cooking that my grandmother gave me. The recipe for Lamb Pasanday may have come from a piece of yellowed paper, but its true value lies in the memories and stories that it holds – a reminder of the love and connection that can be found in a simple meal shared with family.