Lamb Pasanda
Tender lamb slices simmered in a luxurious, creamy gravy of yogurt, almonds, and fragrant spices. This classic Mughlai dish is mildly spiced and rich in flavor, perfect for a special dinner.
For 4 servings
5 steps. 50 minutes total.
- 1
Step 1
- a.Marinate the Lamb
- b.In a large bowl, combine the lamb strips with 1/2 cup of whisked curd, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, and 3/4 tsp of salt.
- c.Mix thoroughly to ensure each piece of lamb is well-coated.
- d.Cover the bowl and let it marinate for at least 1 hour at room temperature, or for best results, refrigerate for 4-6 hours.
- 2
Step 2
- a.Prepare the Onion and Almond Pastes
- b.While the lamb marinates, soak the almonds in hot water for 15-20 minutes, then peel off the skins. Grind the blanched almonds with 2-3 tablespoons of water to a very smooth paste.
- c.Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the sliced onions and fry for 12-15 minutes, stirring frequently, until they are uniformly deep golden brown and crisp (this is called 'birista').
- d.Remove the fried onions with a slotted spoon, leaving the ghee in the pan. Let them cool completely, then grind them into a coarse paste without adding water.
- 3
Step 3
- a.Sauté Aromatics and Sear the Lamb
- b.Reheat the same ghee in the pan over medium heat. Add the whole spices: bay leaf, green cardamom pods, cloves, and the cinnamon stick. Sauté for about 30-45 seconds until they release their aroma.
- c.If the lamb was refrigerated, let it sit at room temperature for 20 minutes before cooking. Add the marinated lamb to the pan.
- d.Increase the heat to medium-high and sear the lamb for 5-7 minutes, stirring occasionally, until it is browned on all sides and the moisture has mostly evaporated.
- 4
Step 4
- a.Build and Simmer the Gravy
- b.Reduce the heat to low. Add the coriander powder and the fried onion paste. Sauté for 2 minutes, stirring to prevent sticking.
- c.Add the remaining 1/2 cup of whisked curd, a little at a time, stirring continuously to prevent it from splitting. Cook for 3-4 minutes until the ghee starts to separate.
- d.Stir in the almond paste, 1 cup of water, and the remaining 3/4 tsp of salt. Mix well to combine.
- e.Bring the gravy to a gentle simmer, then cover the pan and cook on low heat for 35-40 minutes, or until the lamb is fork-tender and the gravy has thickened.
- 5
Step 5
- a.Finish and Garnish
- b.Once the lamb is tender, stir in the fresh cream and garam masala. Gently simmer for another 2-3 minutes. Do not let it come to a rolling boil after adding the cream.
- c.Check for seasoning and adjust salt if necessary. Turn off the heat.
- d.Garnish with freshly chopped coriander leaves and slivered almonds. Let it rest for 5 minutes before serving hot with naan, sheermal, or basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Frying the onions to a deep, even golden brown is crucial for the authentic flavor and color of the gravy. Do not rush this step.
- 2Always add curd on low heat while stirring continuously to prevent it from splitting or curdling.
- 3For the most tender results, use a good cut of lamb like leg or shoulder and marinate it for at least 4 hours.
- 4Traditionally, lamb pasanda is made with flattened strips of meat. You can achieve this by placing the lamb strips between two sheets of plastic wrap and gently pounding them with a meat mallet.
- 5The gravy will thicken as it cools. You can adjust the consistency with a little warm water or milk if needed before serving.
- 6For an even richer gravy, you can use a combination of almonds and cashews.
Adapt it for your goals.
Protein
Replace lamb with boneless, skinless chicken thighs. Reduce the final simmering time to 20-25 minutes, or until the chicken is cooked through.
Nut FreeNut-Free
For a nut-free version, substitute almonds with 3 tablespoons of white poppy seeds (khus khus), soaked in warm water for 30 minutes and ground into a fine paste.
Richer GravyRicher Gravy
Add 2 tablespoons of ground cashews along with the almonds for an even creamier and richer texture.
Spicier VersionSpicier Version
Add 1-2 slit green chilies along with the whole spices for a bit of heat that complements the creamy gravy.
Why this is on our healthy list.
Rich in Protein
Lamb is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Source of Healthy Fats
Almonds provide monounsaturated fats, which are beneficial for heart health. They contribute to the creamy texture while adding valuable nutrients like Vitamin E.
Provides Essential Minerals
This dish contains important minerals like iron and zinc from lamb, which are vital for energy production, immune function, and preventing anemia.
Gut-Friendly Probiotics
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help support a healthy gut microbiome and aid in digestion.
Frequently asked questions
Lamb Pasanda is a classic dish from Mughlai cuisine, which originated in the imperial kitchens of the Mughal Empire. The name 'Pasanda' comes from the Urdu word 'pasande,' meaning 'favorite,' referring to the prime cut of meat traditionally used.