Lamb Pasanda Recipe

Rich, Creamy, and Absolutely Irresistible

Looking for a show-stopping dish that’s full of deep flavor, melt-in-your-mouth texture, and aromatic spices? This Lamb Pasanda Recipe checks every box. Originally a dish reserved for royalty in Mughlai cuisine, Lamb Pasanda is all about tender lamb pieces simmered slowly in a luscious almond-spiced sauce—delicately creamy and warmly spiced without being overly hot. It’s luxurious, comforting, and easier to make than you’d think.

Whether you’re hosting a dinner party or just craving something hearty and exotic for Sunday dinner, this recipe is sure to impress with its complex flavor and silky-smooth finish.

🌟 Why You’ll Love This Lamb Pasanda

Authentic Indian flavor with a restaurant-style finish at home

Velvety sauce made with yogurt, cream (or coconut milk), and ground almonds

Customizable spice level for mild or medium heat preferences

Perfect make-ahead dish—tastes even better the next day!

🧂 Ingredients You’ll Need

Here’s everything to gather for this rich and flavorful dish:

Lamb & Aromatics:

1½ lb (700g) lamb shoulder, cut into cubes

2 tablespoons vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

Spices & Flavor Base:

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

2 teaspoons garam masala

Creamy Sauce:

3 tablespoons plain yogurt

2 tablespoons ground almonds

1 cup heavy cream or coconut milk (your choice)

1 cup lamb or chicken stock

2 tablespoons tomato puree

For Finishing:

Salt and pepper, to taste

Sliced almonds & chopped fresh cilantro, for garnish

🔪 How To Make Lamb Pasanda

1. Brown the Lamb

In a large heavy-bottomed saucepan, heat the vegetable oil over medium-high heat. Add the cubed lamb, searing each side until browned. This builds deep flavor in the meat. Once browned, remove and set aside.

2. Cook the Aromatics

In the same pan, reduce heat to medium and add the finely chopped onion. Sauté until golden and soft—about 6–8 minutes. Stir in the garlic and ginger, cooking for 1–2 minutes until fragrant.

3. Toast the Spices

Sprinkle in your ground turmeric, coriander, cumin, cinnamon, and cardamom. Stir and cook for 1 minute to activate the spices and deepen their aroma.

4. Form the Sauce Base

Add yogurt, ground almonds, and tomato puree. Mix until a smooth paste forms. Cook for a few minutes to remove any raw flavor from the yogurt and tomato.

5. Simmer the Lamb

Return the browned lamb to the pot. Pour in the stock, bring to a simmer, and cover. Let it cook gently on low heat for 45 minutes, stirring occasionally. The lamb will become meltingly tender, and the sauce will thicken.

6. Add Cream and Finish

Stir in the cream or coconut milk and garam masala. Cook for another 10 minutes uncovered, letting the sauce reduce and coat the lamb beautifully.

7. Season and Serve

Taste and adjust with salt and pepper. Just before serving, garnish with sliced almonds and fresh cilantro.

🍽️ What to Serve with Lamb Pasanda

This rich and aromatic dish pairs best with:

Steamed Basmati Rice – Light and fluffy, ideal for soaking up the creamy sauce

Garlic Naan or Paratha – Warm, chewy bread for scooping

Cucumber Raita – A cooling yogurt-based side to balance the spices

Pickled Onions or Mango Chutney – A little sweet and tangy contrast

For a full Indian-inspired meal, add a side of saag paneer or chana masala and a mango lassi to sip on.

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🧊 Storage & Make-Ahead Tips

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze cooled leftovers in freezer-safe containers for up to 2 months.

Reheat: Gently reheat on the stovetop or microwave, adding a splash of water or cream to loosen the sauce if needed.

Pro Tip: Like many curries, the flavor actually improves overnight as the spices continue to develop. It’s an excellent make-ahead dish for entertaining!

🔁 Variations and Substitutions

Use chicken or beef instead of lamb if preferred

Dairy-free version: Use coconut milk and dairy-free yogurt

Nut-free version: Skip ground almonds and thicken the sauce with cashew cream or more yogurt

Make it spicy: Add chopped green chilies or a pinch of cayenne

🧡 bigzazoo’s Final Thoughts

Lamb Pasanda is the kind of dish that makes you feel like a culinary superstar. From the moment those spices hit the pan, your kitchen will smell like an Indian bistro. The rich, almond-kissed sauce, the melt-in-your-mouth lamb, and the delicate layering of flavors all work together to create something truly special.

Whether you’re celebrating something or simply treating yourself to a flavorful meal, this Lamb Pasanda is sure to become a favorite in your rotation. It’s restaurant-quality comfort food you can make right at home—with just one pot and a handful of pantry spices.

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