Easy Lamb Pasanda recipe made with boneless tender lamb pieces slow-cooked in an aromatic mild creamy sauce. You can prepare this delicious curry from scratch at home using simple ingredients. This dish is a perfect option for a main course at house parties and family dinners.
Pasanda curries are similar to Korma curries which are mild and hence loved by my whole family. Chicken pasanda, which is a more popular pasanda dish, is my go-to dish on busy days since it takes less cooking time. If you like classic Asian curries, Chicken Rendang and Indian Beef Curry are our readers' favourite recipes you don't want to miss.
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What is Lamb Pasanda
Pasanda is a North-Indian dish which has mild spiciness with creamy and nutty gravy sauce and is also called Gosht Pasanda. Northern Indian people love to use dairy products widely in their cooking and thus this Pasanda curry also contains heavy cream and yoghurt in the recipe. North Indian regions have Mughlai and Central Asia influences in their cooking. Mughal Empire has rich culinary and artistry in history and Mughlai dishes are popular across worldwide today.
Why you would love this dish
If you are looking for mildly spiced yet aromatic Indian curry, this lamb pasanda recipe is the right choice for you. This luxuriously creamy dish is easy to prepare at home using your choice of protein and pantry-friendly ingredients. Since it is only moderately spiced, you can prepare this dish for the whole family, including kids. One of the best family-friendly recipes that the whole family can enjoy. You can also try chicken, mutton, beef or paneer pasanda according to your liking.
Ingredients
- What is the best meat cut for pasanda lamb? I usually use lean lamb cut, cut into medium cubes. Popular lamb choices are shoulder, leg, or stew cut. You don't need to use expensive cuts as they will be slow-cooked and infused with spices to perfection.
- Shallots: chopped shallot is an important ingredient in this recipe to create thick and sweet gravy. Onion can also be used alternately.
- Ginger and garlic: The use of fresh garlic and ginger reduces the strong gamey flavour of the lamb.
- Yoghurt: is used in the lamb marinade to tender faster. Yoghurt provides a savory flavor to the curry and it also eliminates the unwanted flavour of the meat.
- Almond paste: Adding almond paste provides a nutty taste and creamy texture to the curry.
- Double Cream ( heavy cream ) - Double cream is used to give a smooth and creamy base to the curry. For the non-dairy option, you can use almond milk, soy milk or coconut cream as a substitute.
- Toasted almond flakes are a classic garnish for pasanda curry, bringing both nuttiness and a delightful crunch.
How to cook lamb pasanda
- 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. )
- Toast the almond flakes with low heat until crispy and golden. Remove from pan and set it aside.
- Marinade the lamb with yoghurt, garam masala, turmeric, chilli, and salt. Leave for at least 30 minutes or up to 1 hour.
- 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.
- Once these are cooked and turn slightly brown, add 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.
Top Tips
- Recommend adding ghee instead of regular cooking oil. It can add both nutty and sweet flavour to the dish and is also good for high-temperature cooking.
- Slow cooker lamb pasanda: To cook it in a slow cooker, mix marinated lamb with onions, garlic, ginger, ghee, whole spices, ground spices, almond paste, and double cream. Set on low for 6-8 hours and finish with coriander and almond flakes.
- There will be less cooking time if you use a pressure cooker. You can add the marinated meat and the rest of the ingredients (except water) to the pressure cooker and cook for about 20 minutes at high heat. Before serving, garnish with almond flakes and coriander leaves.
Variations
- Cashew paste can be used as an alternative to almond paste.
- Paneer, bean curd, vegan meat, and vegetables can be used as a meat-free option. Paneer pasanda is also a popular dish for a meat-free option.
- In place of lamb, you can use mutton or beef for this recipe.
- Almond paste substitute: instead of homemade almond paste, you can use almond powder (ground almond), unsweetened almond butter, cashew butter or peanut butter.
- Unsalted butter or regular cooking oil would be a good substitute if you don’t have ghee.
Commonly Asked Questions
Both Korma and Pasanda are Northern Indian famous dishes with very similar ingredients and cooking processes. It is hard to differentiate these two dishes. By comparing the looks, korma curry sauce has more of a yellowish colour than pasanda. By taste, korma dishes use more variety and more amount of spices than pasanda. Overall, Pasanda is a bit less spicy and creamier than Korma.
The word Pasanda or Pasande is derived from Northern India, Pakistan and Bangladesh regions. It means "good" or "favourite" and the word is mostly found in Mughlai cuisines.
Lamb pasanda is only mildly spicy and it features more of a nutty and creamy flavour and even children can enjoy this dish.
It's best to use the leg or shoulder part of the lamb but you can use any lean part. Boneless meat is mostly used in pasanda curries but feel free use to bone-in lamb. Cooking time can be varied according to your choice of lamb cut.
How to serve with pasanda
We love to have lamb pasanda with basmati rice, roti, nan, prata, or bread. Fresh tomato, onion slices, green chilis and fresh mint leaves can be also served as sides.
Together with this dish, you can prepare Indian Onion Salad, Chicken Pakora, and Easy Prawn Curry with Coconut Milk to enjoy a complete Indian dining experience at home.
More fantastic lamb curries
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📖 Recipe
Lamb Pasanda
Ingredients
- 500 gram Boneless lamb lamb leg, shoulder, or stew meat ( Cut medium size pieces )
- 3-4 Shallots Finely chopped
- 1 tbsp Garlic Grated garlic or paste
- 1 tbsp Ginger Grated ginger or ginger paste
- 3-4 tbsp Ghee Or cooking oil or unsalted butter
- 3-4 tbsp Almond Raw almonds or almond powder ( see details in note )
- 4 tbsp Double cream Heavy cream
- 2 cup Water About 470ml
- 1 tsp Salt Or salt to taste
Spices
- 1 tsp Chilli powder Or Paprika powder
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 2 tsp Garam masala
- 1 tsp Coriander powder
- 1 stick Cinnamon
- 4-5 pods Cardamom
- 5-6 Cloves
Lamb Marinade
- 4 tbsp Plain yoghurt
- 1 tsp Chilli powder
- 1 tsp Turmeric
- 1 tsp Garam masala
- 1 tsp Salt
Garnish
- 2-3 tbsp Almond flakes
- Coriander to serve
Instructions
Preparation
- 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.
Cooking Process
- 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.
Notes
- What type of lamb to use? We usually use boneless lamb leg or lamb shoulder for this recipe. Feel free to choice of stew cut, or lean cut as the meat will be slow-cooked until tender.
- Almond paste - Instead of making almond paste, you can also use almond powder, almond butter, or cashew butter.
- To make it creamier you can add extra double cream ( heavy cream ) or extra almond paste.
- Spices and chilli: You can reduce the spices and chilli powder used in this recipe if you prefer a milder curry.
- Nutritional facts are calculated per portion approximately without any rice or salad and it can be varied by a number of different factors.
- Cooking time: It usually takes 45 minutes - 1 hour for the lamb to become tender and it can be varied by the type of meat cut and cookware you use.
Kate says
what kind of chilli powder as paprika is incredibly mild
Khin says
If you like it mild, you can use hot chilli powder like Kashmiri chilli powder or a choice of hot chilli powder.
Claire says
I’m in search for mild curry for my husband and I think he will like this pasanda sauce. Do you think it will taste good with chicken breast? Thank you.
Khin says
Hi Claire, it goes really well with chicken breast too. Hope you and your husband enjoy this recipe.
John says
Made this lamb a few times now, in fact I have just put some in the fridge to.marinade. I also made it earlier in the year with Pheasant Breasts as they were in season. I was really pleased with the results and the sauce really complimented the Pheasant meat
Khin says
I haven't tried pheasant meat but yours sounds so good. Glad you tried out this recipe and enjoyed it.
Camlie says
I made it today without almond and almond flakes. I used cashew butter and it was absolutely delicious. Thanks for writing very details. I’m trying more recipes from your site!
Khin says
Sounds delicious with cashew butter. I do also use cashew nut paste if I don't have almonds. So glad that you enjoyed it, Camile.
Rosa says
Thanks for another great recipe! My Asian in-laws love it when I tried making Asian dishes with your recipes!
Khin says
Thanks Rosa. Glad that your family enjoyed our recipes.