Bakhara Pasanda - Curried Lamb Recipe

Name: Bakhara Pasanda - Curried Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup peanut oil or ½ cup vegetable oil or ½ cup corn oil; 1 large onion, coarsely grated, about 1 1/2 cups; 2 whole cardamom seeds, unhusked, can use 1/2 tsp. ground cardomom; ½ teaspoon ground ginger; 1 cinnamon stick, about 2 inches long; 2 whole cloves; 1 tablespoon garlic, finely minced; 2 ⅔ cups water; ½ cup yogurt; 2 lbs lamb, cut into 2-inch cubes; salt, to taste, about 3 tsp; ½ cup heavy cream

Servings: persons

½ cup peanut oil or ½ cup vegetable oil or ½ cup corn oil
1 large onion, coarsely grated, about 1 1/2 cups
2 whole cardamom seeds, unhusked, can use 1/2 tsp. ground cardomom
½ teaspoon ground ginger
1 cinnamon stick, about 2 inches long
2 whole cloves
1 tablespoon garlic, finely minced
2 ⅔ cups water
½ cup yogurt
2 lbs lamb, cut into 2-inch cubes
salt, to taste, about 3 tsp
½ cup heavy cream

1
Heat the oil in a large, heavy kettle (pot) and add the onion.
2
Cook stirring, about 5 minutes and add the cardomom, ginger, cinnamon and cloves.
3
Cook stirring frequently, about 10 minutes longer.
4
When onion starts to brown, add the garlic and 2/3 cup of water.
5
Simmer briefly and add the yogurt and lamb, stirring to coat the pieces.
6
Sprinkle with salt and cook over brisk heat stirring often, about 5 minutes and cover.
7
Cook about 30 minutes until the sauce is quite dry.
8
Stir often as the stew cooks.
9
Add the remaining 2 cups of water and cover again; cook 30 minutes longer, stirring to prevent sticking.
10
Add the heavy cream and cook uncovered for about 15 minutes longer.

1130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup peanut oil or ½ cup vegetable oil or ½ cup corn oil, 1 large onion, coarsely grated, about 1 1/2 cups, 2 whole cardamom seeds, unhusked, can use 1/2 tsp. ground cardomom, ½ teaspoon ground ginger, and more.

Yes, Bakhara Pasanda - Curried Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bakhara Pasanda - Curried Lamb

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