Lamb Pasanda Recipe
Lamb Pasanda is a luxurious and creamy North Indian curry that brings together tender pieces of lamb in a rich, aromatic sauce.
Traditionally made with yogurt, cream, ground almonds, and a blend of warm spices.
this dish is perfect for special occasions or an indulgent weekend dinner. It’s a classic Mughlai dish known for its subtle yet deeply flavorful profile.
The name “Pasanda” comes from the Urdu word “pasand,” meaning “favorite,” and it’s easy to see why. This dish balances savory, nutty, and slightly sweet notes.
with the lamb becoming incredibly tender as it slowly simmers in the spiced sauce. Serve it with steamed rice or buttery naan for a truly satisfying meal.
Ingredients
1 12 pound (700g) lamb shoulder cut into cubes
2 tablespoons of vegetable oil
1 large onion, finely chopped
3 minced garlic cloves
1 inch grated piece of ginger
3 tablespoons of plain yogurt
2 tablespoons of ground almonds
1 teaspoon of turmeric powder
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon of ground cardamom
1 cup of heavy cream or coconut milk
1 cup lamb or chicken stock
2 tablespoons of tomato puree
2 teaspoons garam masala
Salt and pepper to taste
Sliced almonds and fresh cilantro for garnish
Instructions
Start by heating the oil in a large pan over medium heat. Add the chopped onions and cook until they are golden brown and caramelized, as this will form the base flavor of the sauce.
Add the minced garlic and grated ginger to the pan, stirring until fragrant. This combination infuses the oil with deep, earthy aromas essential to any good curry.
Stir in the turmeric, ground coriander, cumin, cinnamon, and cardamom. Toasting the spices in the oil for a few minutes helps to release their natural oils and enhances their flavor.
Add the cubed lamb pieces and cook them until they are browned on all sides. This step seals in the meat’s juices and builds flavor into the dish.
Lower the heat and mix in the yogurt and ground almonds. Stir well to create a thick, creamy base that will tenderize the lamb as it simmers.
Pour in the cream or coconut milk, stock, and tomato puree. Season with salt and pepper, then cover and simmer the curry gently until the lamb becomes soft and flavorful.
Finish by stirring in the garam masala, allowing it to cook for a few more minutes. Garnish with sliced almonds and fresh cilantro just before serving.
How to Make
To begin, ensure your lamb shoulder is trimmed and cut into evenly sized cubes for even cooking. Pat the pieces dry to help them brown properly when seared.
Prepare all your spices ahead of time to make the cooking process smooth and prevent overcooking any ingredients during the sautéing process.
Sauté onions slowly and patiently. This step might take some time but adds a deep, sweet flavor that forms the base of the curry.
When adding garlic and ginger, be sure not to burn them. Stir frequently and cook just until they release their aroma.
Brown the lamb in batches if necessary to avoid overcrowding the pan. This ensures each piece develops a nice crust, which adds richness to the curry.
Once the liquids and yogurt are added, keep the heat low to prevent curdling. Stir frequently and simmer gently to allow the flavors to develop fully.
Always taste the curry before serving. Adjust salt and spice levels to your preference, and let it rest for a few minutes off the heat so the flavors can settle.
Variations
For a lighter version, substitute lamb with chicken or paneer. These alternatives cook faster and absorb the flavors just as well.
Swap heavy cream for coconut milk for a dairy-free or subtly sweet variation. It adds a different dimension that pairs well with the spices.
Add a few whole cloves or a bay leaf to the sauce while simmering for extra fragrance and warmth in the dish.
You can include vegetables like baby spinach or peas for added color and nutrition without changing the core flavor.
For a spicier take, add a chopped green chili or a dash of chili powder. This balances the creaminess with a bit of heat.
Use Greek yogurt or labneh for a thicker, tangier sauce if you prefer a more intense yogurt flavor.
Try finishing the dish with a drizzle of rose water or a pinch of saffron for a more authentic Mughlai touch.
Tips
Marinate the lamb in yogurt and spices overnight to make it extra tender and flavorful before cooking. This also shortens the cooking time.
Toast your spices lightly in a dry pan before using them to bring out deeper and richer aromas.
Use a heavy-bottomed pan or Dutch oven to prevent burning and allow even heat distribution during the long simmer.
If the sauce thickens too much while simmering, add a splash of stock or water to adjust the consistency.
Garnish just before serving to maintain the texture and brightness of fresh herbs and nuts.
Leftovers taste even better the next day as the flavors have more time to meld. Reheat gently on the stove.
Serve with basmati rice, naan, or roti to soak up the luxurious sauce and complete the meal.
Conclusion
Lamb Pasanda is a comforting, elegant dish that brings warmth and flavor to the table.
Whether you’re cooking for a special event or simply treating yourself to something hearty and delicious, this dish never disappoints.
With its rich, creamy sauce and melt-in-the-mouth lamb, it’s easy to see why this recipe has stood the test of time in Indian cuisine. Try it once, and it might just become your new favorite.