lamb pasanda

Classic homemade lamb pasanda recipe made with tender lamb cooked with creamy aromatic curry sauce. Serve with fluffy basmati rice or a choice of flatbread.

Lamb Pasanda

lamb

garlic

tbsp Ginger (Grated ginger or ginger paste)

3-4 tbsp Ghee (Or cooking oil

Almond (Raw almonds or almond powder

tbsp Double cream (Heavy cream)

Water (About 470 milliliters)

(Or salt

Chilli powder (Or Paprika powder)

Turmeric powder

Cumin powder

tsp Garam masala

Coriander powder

Cinnamon

Cardamom

Cloves

tbsp Plain yoghurt

Chilli powder

tsp Turmeric

Salt

2-3 tbsp Almond flakes

Soak the almonds in hot water for 30 minutes, then peel off the skin and drain the water out. Place them in the food processor, add 2-3 tbsp of water and grind it until it forms a smooth paste. Add more water if needed to achieve a smooth texture. ( If you are using almond powder or almond butter you can skip this step. )

Marinade the lamb pieces with yoghurt, garam masala, turmeric, chilli, and salt. Leave for at least 30 minutes or up to 1 hour.

Toast the almond flakes in a pan with low heat until crispy and golden. Remove from pan and set it aside.

Preparation

Heat the pan on medium heat, add ghee and add the whole spices, cinnamon, cloves, and cardamom. Let the spices sizzle for a few seconds.

Add the chopped onions and cook until the onions are translucent. Then add the garlic and ginger paste. Cook until slightly brown.

Now place the marinated lamb pieces. Follow with cumin powder, chilli, coriander powder, garam masala, and salt to taste.  Combine everything well and cook for 2-3 minutes.

Next, pour in the double cream, prepared almond paste, and salt to taste.

Add two cups of water, close the lid and leave to simmer for about 45 minutes or until the lamb is tender. Finish with almond flakes and chopped coriander.

Cooking Process

milliliters (1 tbsp) ghee

(2lbs) lamb shoulder,

milliliters (2 tbsp) ground turmeric

500 milliliters (2 cups) curry base sauce

(½ cup) ground almonds

milliliters (1 tbsp) sugar

(⅓ cup) sultanas

(3 ounces) creamed coconut

milliliters (1 tbsp) garam masala

milliliters (½ cup) single cream

(⅓ cup) flaked almonds

milliliters (4 tbsp) cilantro,

Heat the ghee in a large ovenproof casserole.

Cover the lamb with turmeric and brown on all sides in the casserole.

Pour in the curry base sauce, stir and cover with a lid.

Simmer on low heat until the meat is cooked and tender. In this case, it took about 90 minutes.

Add the almonds, sugar, sultanas, coconut, garam masala and cream to the lamb.

Stir and let the curry simmer slowly for 10 minutes.

Garnish with almonds and cilantro. Serve with rice, naan and your favourite Indian side dishes.

Love me a good lamb recipe and the kids do love it as well, thanks!

Love this lamb passanda so creamy Mrs and young un can't get enough

Just love this curry it’s the best 
I make this all the time and very easy to do .
Thank you

Sensational. My wife used to enjoy Lamb Pasanda in the UK but couldn't find any local restaurants near us (we now live in Sydney, Australia) that serve it - likely due to the origins of the pasanda being from Northern India and Pakistan and the local restaurant owners weren't from these regions. 

With lamb shoulders available to buy at circa 1.5kg in super markets I found the base curry recipe the right amount for this increase in meat amount from the Pasanda recipe. 
I doubled the Pasanda recipe ingredients accordingly to account for the doubling of the meat amount. 

This is a delicious recipe. This is still a mild curry but those who don't prefer heat can still enjoy the flavours by ensuring a pot of natural greek yogurt is available for those who don't like the spice from the garam masala.

I will be recommending this dish and I will make it again.

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Lamb Pasanda

Top 2 lamb pasanda recipes from across the web

The most viewed lamb pasanda recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lamb Pasanda

Lamb Pasanda

The most viewed lamb pasanda recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine