Author Topic: Lamb Pardesi  (Read 13064 times)

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Offline realspice

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Lamb Pardesi
« on: January 19, 2008, 04:31 PM »
The inspiration for this curry comes from the Lamp Pardesi served up by the Asmaan in Glasgow's Bath Street.  As a mere trainee chef I'm not recommending it to anyone but perhaps those with more experiance could be inspired to try the dish for themselves or, I hope, moved to suggest improvements.

The gravy:  A well spiced basic gravy which I was given by a pal and, I understand, comes originally from this site.  Tip o' the hat to the original poster.

2 large onions
4 green chilli's, de-seeded.
water and veg oil to cover in a 2-1 ratio
tsp of salt(2),paprika(2), turmeric, chilli, cumin powder, cumin seed

Boil for 45 mins

Cool the blend

Fry tblsp of garlic and ginger paste
Add tsp turmeric and paprika
Stir in a cup and a half of tomatoe pasata and a half cup of water
Stir in the blended onions

Simmer for 20 mins to half an hour until oil seperates (spoon off and keep)

This usually gives me three good sized portions of gravy.

The Pardesi

One shallot
Clove garlic
2 or 3 green chilli's, deseeded.
200g Lamb trimmed, diced and pre-cooked
Portion of gravy
Big handfull of spinach leaves, chopped
3 or 4 medium mushrooms, sliced
Fresh corriander, torn
Garam masala

Fry the shallot and garlic in a portion of the oil skimmed from the gravy
Add the finely chopped green chilli
Add the lamb and brown
Slowly add the portion of gravy and keep at a simmer for 5 mins
Add the spinach and simmer for 5 mins
Add the mushrooms and, yes, simmer for 5 mins
As the mix is just getting to the right consistency add the corriander and a sprinkle of garam masala

Thats it folks.  I usually serve on plain boiled rice with a hot chutney on the side and (alas) a supermarket naan.  Oh for a BIR chapati at home!

Cheers.   


 

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