Duck Pasande.

Makes: 4-6 Servings

Ingredients

1 kg duck breast pieces
2 tbsp rapeseed oil
2 large onions sliced
3/4 green cardamom pods
1 tbs garlic & ginger paste
1 tsp mehthi (fenugreek) seeds ground
11 tbps dried mehthi (fenugreek)
1 tsp coriander seeds
1 tsp garam masala
1 tsp Salt
2 tsp coriander ground
2 tsp turmeric
1 tsp chilli powder
150 g soured cream
3 tbsp ground almonds
2 green chillis choppped
2 handfuls coriander chopped

Instructions

Heat oil in a heavy based pan and brown onions
Add garlic and ginger paste, with all the spices, stir for a few seconds
Add the soured cream and mix well
Add the chillies and coriander and mix well
Add a bit of water and then blitz all the mixture until smooth
Add some boiling water to the ground almonds and mix to a smooth paste before adding to mixture, stir well
Check for seasoning
Simmer for 10-15min until oil separates
Add the marinated pieces of duck to mixture and seal in the sauce
Add some water and allow to cook until duck is cooked
Check for seasoning
Add another splash of soured cream before serving and some fresh coriander to garnish