Lamb Pasanda

Ingredients

• 500 gBoneless lamb (leg, shoulder or stewing meat), cut into medium-sized pieces
• 3–4Shallots, finely chopped
• 1 tbspGarlic, grated or in paste form
• 1 tbspGinger, grated or in paste form
• 3–4 tbspGhee, cooking oil or unsalted butter
• 3–4 tbspRaw almonds or ground almonds
• 4 tbspDouble cream
• 470 ml (2 cups)Water
• 1 tspSalt, or to taste
• 1 tspChilli powder or paprika
• 1 tspTurmeric powder
• 1 tspGround cumin
• 2 tspGaram masala
• 1 tspGround coriander
• 1 stickCinnamon
• 4–5 podsCardamom
• 5–6Cloves
• 4 tbspPlain yoghurt
• 1 tspChilli powder
• 1 tspTurmeric
• 1 tspGaram masala
• 1 tspSalt
• 2–3 tbspFlaked almonds
• To serveCoriander, chopped

Instructions

1. 1

   Prepare the almonds

   Soak the almonds in hot water for 30 minutes. Peel and drain them, then blend in a food processor with 2–3 tbsp water until smooth, adding a little more water if needed. Skip this step if using ground almonds or almond butter.

2. 2

   Marinate the lamb

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

3. 3

   Toast the almonds

   Toast the flaked almonds in a pan over a low heat until golden and crisp. Take them out of the pan and set aside.

4. 4

   Sizzle the spices

   Heat a pan over a medium heat and add the ghee. Add the cinnamon, cloves and cardamom, and let them sizzle for a few seconds.

5. 5

   Cook the shallots

   Add the chopped shallots and cook until translucent. Stir in the garlic and ginger, then cook until slightly browned.

6. 6

   Brown the lamb

   Add the marinated lamb, followed by the cumin, chilli, coriander, garam masala and salt to taste. Mix well and cook for 2–3 minutes.

7. 7

   Add the cream

   Pour in the double cream and prepared almond paste, then season with salt to taste.

8. 8

   Simmer until tender

   Add 470 ml water, cover the pan and simmer for about 45 minutes, or until the lamb is tender. Finish with the toasted almond flakes and chopped coriander.

What is lamb pasanda?

Pasanda is a mild, creamy curry associated with South Asian cooking and popular in British Indian restaurants and home kitchens. It is often made with tender meat in a sauce enriched with yoghurt, cream or nuts.

This version builds its sauce with almonds and double cream, while whole spices bring warmth. Toasted almond flakes and coriander add a crisp, fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 439 calories, 31g protein, 12g carbs, 31g fat.

The lamb supplies most of the protein, while the almonds and ghee contribute much of the fat; the small amount of carbohydrate comes mainly from the shallots, yoghurt and almonds. Serve with rice or flatbread for a more substantial plate, or add a side of vegetables to balance the meal.

The lamb and marinade

Choose boneless leg, shoulder or stewing lamb, cut into medium-sized pieces. Shoulder or stewing cuts suit the covered simmer particularly well, as they have time to become tender.

Marinating: yoghurt, salt, turmeric, chilli and garam masala coat the meat before it goes into the pan. Give it at least 30 minutes; the recipe allows up to an hour.

Building the almond sauce

Almond paste: blending soaked, peeled almonds with a little water gives the sauce a smooth, nutty base. Add water gradually so the paste stays thick enough to enrich the curry.

Cream: double cream softens the spices and adds body. Stir it in with the almond paste before adding the water for the simmer.

Blooming the whole spices

Whole spices: cinnamon, cardamom and cloves go into the hot ghee first. Let them sizzle briefly to release their aroma, but keep the pan moving and do not let them scorch.

Shallots: cook them until translucent before adding the garlic and ginger. The method calls these onions; the listed ingredient is finely chopped shallots.

Getting the texture right

Lamb: after adding the marinade-coated pieces and ground spices, cook them together for 2–3 minutes so everything is well combined before the liquid goes in.

Sauce: cover the pan and simmer for about 45 minutes. Check that the lamb is tender before serving; if it needs longer, continue cooking until it reaches that point.

Finishing and serving

Almond flakes: toast them separately over a low heat until crisp and golden, then scatter them over the finished curry. This keeps their texture distinct from the smooth sauce.

Serve with fluffy basmati rice or flatbread, as suggested in the recipe. Add the chopped coriander at the end for a fresh, herby contrast.

Recipe notes & tips

• Cut the lamb into similarly sized pieces so they cook at a similar rate.
• If using whole almonds, soak and peel them before blending for a smooth paste.
• Keep the pan at a low heat while toasting the almond flakes so they do not burn.
• Let the whole spices sizzle only briefly in the ghee before adding the shallots.
• Check the lamb for tenderness after about 45 minutes of simmering.
• Taste the sauce before serving and adjust the salt to suit.

Variations

• Use ground almonds: skip soaking and blending, and stir the powder into the sauce.
• Choose paprika: use it in place of chilli powder for a milder flavour.
• Swap the cooking fat: use cooking oil or unsalted butter instead of ghee.
• Adjust the heat: reduce the chilli powder for a gentler curry.
• Try another lamb cut: use boneless leg, shoulder or stewing meat as listed.
• Serve with flatbread: use it instead of basmati rice to scoop up the sauce.

Common mistakes to avoid

• Burning the whole spices: let them sizzle for only a few seconds before adding the shallots.
• Over-toasting the almonds: use a low heat and remove the flakes once golden and crisp.
• Using a lumpy almond paste: blend the soaked almonds thoroughly, adding water a little at a time.
• Skipping the marinade: allow at least 30 minutes for the lamb to sit with the yoghurt and spices.
• Stopping before the lamb is tender: simmer for longer if needed, checking the meat before serving.
• Adding too much water to the almond paste: start with 2–3 tbsp and add only enough to blend smoothly.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened; toast fresh almond flakes for serving if desired.

Frequently asked questions