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Snobar's Lamb Passandey  Ingreidients: 1/2 kg Lamb Passandey, 1kg Yoghurt, 2 Tea
spoon Garam Masala, 1 teas spoon Haldi, 2 teas spoons Red Chilli powder, 1 tea
spoon Salt
2 chopped Onions, One cup Cooking
Oil, 2 Table spoons of Garlic & Ginger Paste, 6
Whole Green Chillies, 10 pcs Green Elachi,1 Tea spoon Whole Jeera, 1 tea
spoon chopped Ginger, chopped Green Dhania
Direction: Put yoghurt in a mixing bowl and add
garam masala, haldi, red chillies powder, salt and mix it properly and
leave the bowl one side to use it later
Take the lamb passandey and put them on
the chopping board and flatten them with a wooden mallet to make them
tender so the spices could go into the meat
Then take a pan which has wide mouth or
opening and pour cooking oil in it on a slow fire, then pour chopped
onions to light brown, also add 2 table spoon of Garlic and Ginger paste
while stirring add one glass of water
Then add 6 whole Green Chillies,
also add 1 tea spoon of Haldi for nice colour
One the onions are golden brown then dip
the lamb passandey in the paste you made in the bowl and put them in the
pan side by side and put the lid on the pan for ten
minutes.
The pasandey will cook in its own water.
After ten minutes lift the lid and your dish is almost
ready.
Then add 10 Green Elachi and one Tea
spoon whole white jeera, one tea spoon of chopped Ginger and
stire it for two minute and mouth watering scent should be oozing
out
Your dish is now ready put the pasandey
out into a serving dish, with a sieved spoon so the oil stays in the
pan.
Dress the serving dish with lettuce
leaves and salad. Lastly sprinkle chopped green dhania on
Passandeys
Enjoy the
Passandey
I will appreciate your comments and
suggestions
Snobar
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