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All the ingredients are for 4 people.

Neck fillets of Lamb 500 gms.
Onion thin sliced 2 large (pink)
Garlic (strong) 4 to 5 cloves
Ginger 1" Thumb thick piece
Curd (with natural fat) 1 cup (150 ml)
Cream or Coconut milk 1 cup
Cashew nuts paste/Almond paste 1 table spoon
Water 1.5 cups
Salt to taste
Ghee/Rarified (salt less butter) 3 ladlefuls (50 gms.)

Coriander powder 2 spoons
Cumin seeds powder 1 spoon
Turmeric powder 1/2 spoon
Nutmeg powder 1/4 spoon
Cinnamon powder 1/2 spoon
Red Chilli Powder 1 .5 spoons
Fresh pepper powder just a pinch or two
Garam Masala powder 1 spoon



Slice Onion in thin slices, make a paste of Ginger and Garlic by crushing them and not in a blender. Set aside . I would advise you to take lamb neck fillets and cut in cubes of about an inch and half size or larger as per your choice. set aside. Take Ghee/Rarified butter in a frying pan and heat it on medium flame. When hot, add sliced onions and fry till onions are pink .Now add Lamb meat cubes (if you are serving the British, buy red meat or else Halal meat). Fry till meat is almost brown and tender. Now add Ginger Garlic paste, turn for 30 seconds to a minute and then add all the dry spice powders and Curds. Fry them for exactly 30 seconds and then add water and bring it to boil. Let the whole thing simmer for about 25 to thirty minutes .The spices would work up in meat. By now the meat would be tender. Now add cream or coconut milk and paste of cashew or almonds and Garam Masala powder. Mix thoroughly and let it simmer for further four to five minutes. LAMB  PASANDA is ready. Serve after one hour of preparation after reheating. Serve with Indian Bread, Tandoori  Paratha or just any Bread from Indian cuisine.


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Thanks to unknown contributor and Kingshuk for recipe. 

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