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...
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 it
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
What is the difference between pasanda and korma?
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.
What does Pasanda mean?
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.
Is this dish spicy?
Lamb pasanda is only mildly spicy and it features more of a nutty and creamy flavour and even children can enjoy this dish.
Which part of lamb should I use?
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 this dish
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.
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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.
500gramBoneless lamblamb leg, shoulder, or stew meat ( Cut medium size pieces ) 3-4ShallotsFinely chopped1tbspGarlicGrated garlic or paste1tbspGingerGrated ginger or ginger paste3-4tbspGheeOr cooking oil or unsalted butter3-4tbspAlmondRaw almonds or almond powder ( see details in note )4tbspDouble creamHeavy cream2cupWaterAbout 470ml1tsp SaltOr salt to taste
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.
