Lamb Pasanda

This has to be one of the nicest Indian recipes I have had that is not in the slightest bit 'hot'

	500 gm. good quality Lamb
	For Marinade:
	100 gm. or 4 tbs. thick, natural yoghurt
	Salt to taste
	2 level tsp. coriander powder
	1 level tsp. turmeric powder
	1/4 tsp. or to taste, chilli powder
	1 tsp. sweet paprika powder for colour
	2-3 green chillies, chopped (optional)
	* 1 medium onion, peeled and grated or ground to a paste
	*3-4 cloves garlic, peeled and grated or ground
	*1 inch piece of ginger, peeled and grated or ground
	2 tbs. ground almonds
	*These 3 can be ground together in a blender.
	For cooking:
	2-3 tbs. ghee
	1 tsp. cumin seeds
	1/2 tsp. mint (optional)
	2-3 large cardamoms
	2 bay leaves
	1-2 inch piece cinnamon stick
	5-6 cloves
	1 onion, peeled and thinly sliced/chopped
	1/2 cup water
	1/2 tsp. Garam Masala
	A handful of chopped coriander leaves

Cut the lamb into pieces.
Mix all the marinade ingredients together in a bowl and add the meat, massage the marinade into the meat then cover and refrigerate for a minimum of 3 hours, over night if possible.

Heat the Ghee in a heavy based frying pan. Add the cumin seeds, fenugreek seeds, cardamoms, bay leaves, cinnamon stick and cloves. When they start to splutter add the sliced onion and stir fry until golden brown. Add the lamb, marinade and water. cover with a lid and cook on a medium heat until the meat is tender. Stir from time to time to stop it catching.

Towards the end of the cooking time raise the heat to reduce the sauce, the ghee will separate. Taste and adjust the seasoning if required, add the garam masala and the coriander leaves and serve.