Entree: India – Awadhi / Lucknow – पसंदा ➤ Pasanda (Thin, marinated meat slices cooked in a rich spiced yogurt and nut-based gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 1 lb (454 g) boneless leg of lamb or beef, thinly sliced or flattened (about 1 lb / 454 g)
- 1 cup (240 g) plain yogurt, whisked
- 1 tbsp (15 g) ginger-garlic paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) salt for marinade
- 2 tbsp (30 ml) lemon juice
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, finely sliced or grated, about 8 oz (225 g)
- 4 green cardamom pods, crushed (no weight required)
- 1 small cinnamon stick (about 1 inch / 2.5 cm, no weight required)
- 4 cloves, lightly crushed (no weight required)
- 1/2 tsp (0.5 g) ground turmeric
- 1/2 tsp (1 g) red chili powder, adjust to taste
- 1/2 cup (55 g) blanched almonds, ground to a paste with 2–3 tbsp (30–45 ml) water
- 1 cup (240 ml) water or low-sodium stock
- 2 tbsp (30 g) heavy cream or 2 tbsp (30 g) full-fat yogurt (for finishing)
- 1/2 tsp (0.5 g) garam masala
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Salt to taste, about 1/2–1 tsp (2.5–5 g)

Instructions

1. In a bowl, combine 1 cup (240 g) whisked yogurt, 1 tbsp (15 g) ginger-garlic paste, 1 tsp (2 g) ground cumin, 1 tsp (2 g) ground coriander, 1/2 tsp (1 g) black pepper, 1/2 tsp (1 g) salt, and 2 tbsp (30 ml) lemon juice. Add the 1 lb (454 g) thinly sliced meat and marinate at least 2 hours, preferably overnight in the refrigerator.
2. When ready to cook, grind 1/2 cup (55 g) blanched almonds with 2–3 tbsp (30–45 ml) water into a smooth paste. Keep ready.
3. Heat 3 tbsp (45 ml) vegetable oil or ghee in a heavy skillet over medium heat. Add the sliced/grated onion and cook, stirring, until deeply golden brown and caramelized, about 12–15 minutes.
4. Push the onions to the side and add crushed cardamom pods, the cinnamon stick, and crushed cloves; fry briefly until aromatic, about 30 seconds.
5. Add 1/2 tsp (0.5 g) ground turmeric and 1/2 tsp (1 g) red chili powder; stir for 20–30 seconds. Mix in the marinated meat (with excess marinade) and increase heat to medium-high. Sear the meat briefly until just browned on the edges, about 2–3 minutes.
6. Reduce heat to medium, stir in the ground almond paste and 1 cup (240 ml) water or stock to form the gravy. Cover and simmer gently 15–20 minutes until meat is tender and flavors meld.
7. Stir in 2 tbsp (30 g) heavy cream or 2 tbsp (30 g) full-fat yogurt to enrich the sauce. Simmer uncovered 2–3 minutes to thicken slightly.
8. Finish with 1/2 tsp (0.5 g) garam masala and salt to taste (about 1/2–1 tsp / 2.5–5 g). Remove whole spices (cinnamon stick) if desired.
9. Garnish with 2 tbsp (30 ml) chopped fresh cilantro and serve hot with naan, paratha, or steamed basmati rice.