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Home >> Non-Veg Recipes >> LAMB PASANDEY


Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
This is a speciality dish of boneless meat that is very popularly made in
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  • Lamb (boneless, Cut Into ½ Thick Slices) 1000 Grams
  • Onions 4 Numbers
  • Green Chillies 6 Numbers
  • Coriander Seeds 2 Tablespoons
  • Yoghurt 250 Grams
  • Ghee Or Vegetable Oil 150 Grams
  • Cumin Seeds 2 Teaspoons
  • Black Pepper 10 Numbers
  • Cinamon ½ Stricks
  • Corriander Leaves 1 Bunch
  1. Cut one onion and place it into a food processor. Now add chillies, coriander seeds, garlic, salt, whole black pepper, cumin seeds, piece of cinnamon and cloves.
  2. Grind and mix it well with the onion to make a paste. Peel the other onion and cut it into rings. Now fry onion rings in ghee or vegetable oil until light brown. Take the onion rings out of ghee or oil and add the onion paste.
  3. Stir/fry it until the ghee or oil comes out (or at least ten minutes).
  4. Now add meat and yoghurt and fry it for a further ten minutes. Add 1 pint of hot water, and let it cook for twenty minutes. Add fried onion rings, chopped green coriander and let it cook for five minutes in a covered pan.
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