- Mix the ingredients for the marinade, add the lamb cubes and stir well. Cover and leave in the fridge for at least 2 hours (you can leave overnight).
- Heat the oil in a pan or casserole dish and add the onions and seasoning, and fry gently for 10 minutes to soften.
- Add the cinnamon sticks, gently bash the cardamom pods and add to the pan, fry for 1 minute then add the lamb mixture and fry for 5 minutes, increasing the heat until the lamb is browned.
- Add the tomato purée, ground almonds, coconut milk and the stock. Stir well and bring to the boil, simmer gently, adding a little water if required. Cook until the lamb is tender (approximately 2 hours).
- Just before serving, remove the cinnamon sticks and cardamom pods and add the greens and a little chopped coriander. Stir through and allow to stand for 5 minutes.
- Serve with rice and sprinkle with coriander and flaked almonds.
Welsh Lamb pasanda
- Prep time 30 mins
- Cook time 2 hrs 20 mins
- Serves 4
Ingredients
- 650g PGI Welsh Lamb shoulder, cut into cubes (you can use neck fillets)
For the marinade:
- 1 x 4cm piece fresh ginger, grated
- 3 garlic cloves, crushed
- 1 green chilli, finely chopped
- 2 tbsp garam masala
- 1 tbsp turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp mild chilli powder
- 150g natural Greek yoghurt
For the curry sauce:
- 2 tbsp oil
- 2 onions, thinly sliced
- Seasoning
- 6 cardamom pods
- 2 cinnamon sticks
- 1 tin coconut milk
- 1 tbsp tomato purée
- 80g ground almonds
- 200ml chicken stock
- 150g spinach leaves or chopped kale
To serve:
- Cooked rice or Peshwari naan
- Toasted flaked almonds
- Chopped coriander