This Recipe for Lamb Pasanda is Incredible

By
Jessica P
-
Lamb curry
Photo by Sanket Shah on Unsplash

Enjoy the exquisite flavors of Indian cuisine with this incredible lamb pasanda recipe. Tender pieces of lamb are simmered in a rich and creamy sauce infused with aromatic spices, creating a dish that’s sure to take you to culinary paradise. Here’s how to make it.

Ingredients:

  • 1 pound of lamb shoulder, cut into bite-sized pieces
  • 1 cup of plain yogurt
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1/2 cup ground almonds
  • 1 cup chicken or lamb broth
  • 1/2 cup of heavy cream
  • Salt and black pepper to taste
  • Chopped fresh cilantro, for garnish
  • Sliced almonds, for garnish

Instructions:

  1. In a bowl, mix the yogurt with a pinch of salt. Add the lamb pieces to the yogurt, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight.
  2. In a large skillet or frying pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and lightly browned, about 5-7 minutes.
  3. Add the minced garlic and grated ginger to the skillet, and cook for another 1-2 minutes until fragrant. Stir in the ground coriander, ground cumin, ground turmeric, ground cinnamon, ground cloves, ground cardamom, and cayenne pepper. Cook for a few minutes until the spices release their aromas.
  4. Add the marinated lamb pieces to the skillet, along with any remaining yogurt marinade. Cook, stirring occasionally, until the lamb is browned on all sides, about 5-7 minutes.
  5. Stir in the ground almonds and chicken or lamb broth. Bring the mixture to a simmer, then reduce the heat to low and cover. Let it simmer gently for 1-1.5 hours, or until the lamb is tender and the sauce has thickened.
  6. Stir in the heavy cream and simmer for another 5-10 minutes until the sauce is heated through and slightly thickened. Season with salt and black pepper to taste. Garnish with chopped fresh cilantro and sliced almonds before serving. Enjoy!