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Lamb pasanda

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For the marinade

  • 8 dried figs, soaked in water, to cover
  • 3 tbsp khoya (dried reduced milk), available from ethnic grocers
  • 1 tbsp raisins, soaked in water, to cover
  • ½ tsp saffron strands, soaked in 3 tbsp warm water
  • 150ml/5¼fl oz plain yoghurt
  • 3 onions, sliced and shallow-fried in oil until golden brown
  • 4cm/1¾in piece of fresh root ginger, peeled and grated
  • 6 garlic cloves
  • 2 tsp salt, or to taste
  • 2 tsp red chilli powder
  • 4 tsp garam masala
  • 2 tsp ground cumin
  • 1 tsp freshly ground cardamom seeds
  • 1 tbsp chopped coriander, to garnish

To serve

Specialist equipment

  • meat mallet