Mehran Spice & Food Industries : Occasional Recipes : Lamb Pasanday



	1/2 kilogram of Lamb (boneless, cut into thick slices)
	2 Onions
	6 Green Chillies (Hari Mirch)
	2 tbsp. of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
	1 clove of Garlic
	1/2" piece of Bark
	8 whole Black Peppers (Kaali Mirch)
	2 Cloves
	1 tbsp. of Coriander Seeds (Dhania)
	1 tsp. of Cumin Seeds (Zeera)
	Salt (to taste)
	250 grams of Plain Yogurt
	6 tbsp. of Ghee or Vegetable Oil

Cut one onion and place it into a food processor.

Now add chillies, coriander seeds, garlic, salt, whole black pepper, cumin seeds, piece of cinnamon and cloves.

Grind and mix it well with the onion to make a paste.

Peel the other onion and cut it into rings.

Now fry onion rings in ghee or vegetable oil until light brown.

Take the onion rings out of ghee or oil and add the onion paste.

Stir/fry it until the ghee or oil comes out (or at least ten minutes).

Now add meat and yoghurt and fry it for a further ten minutes.

Add 1 pint of hot water, and let it cook for twenty minutes.

Add fried onion rings, chopped green coriander and let it cook for five minutes in a covered.