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.
Servings: 4
Calories: 439kcal
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.
Nutrition
Calories: 439kcal | Carbohydrates: 12g | Protein: 31g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 131mg | Sodium: 1290mg | Potassium: 583mg | Fiber: 4g | Sugar: 3g | Vitamin A: 547IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 4mg
