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Pasanda with Cucumber Salad - BBE 11/22
Pasanda is a mildly spiced curry made rich with the use of ground almonds and sweet with raisins. Meaning ‘to like’ or ‘favourite’ in Hindi - in reference to the prime cut of meat that was used in the dish - it was originally cooked for the court of the Moghul emperors. We’re serving this fragrant curry with rice and a green chilli-spiked pomegranate and cucumber salad.
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10 mins
1 hr 30 mins
2/5
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Pasanda is a mildly spiced curry made rich with the use of ground almonds and sweet with raisins. Meaning ‘to like’ or ‘favourite’ in Hindi - in reference to the prime cut of meat that was used in the dish - it was originally cooked for the court of the Moghul emperors. We’re serving this fragrant curry with rice and a green chilli-spiked pomegranate and cucumber salad.
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Recipe
Dietary
Taste Profile
Origin
- Salad Spices: amchur, green chilli, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida
- Garam Masala: fennel, green cardamon, cinnamon, black pepper, black cardamon, cloves, nutmeg
- Ground Spices: cumin, coriander, turmeric, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
- Whole Spices: cinnamon, green cardamon, cloves, black cardamon
May contain traces of celery, mustard and sesame
- 600g diced lamb or diced chicken (thighs are best)
- 1 onion
- ½ cucumber
- ½ pomegranate - seeds only (or 100g ready-prepared seeds)
- ½ lemon
- 25g butter
- 100g natural yogurt (full fat is best)
- 2 tbsp sugar
- 50g flaked almonds
- 25g raisins, sultanas or chopped dates
- Rice to serve
- Medium saucepan
- Large lidded pan
- Measuring jug
- Blender
- Mixing bowl x 2
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