Lamb Pasanda

This curry is very straight forward to make - it is a delicious, mild & comforting curry!
Servings: 4 yield(s)
Prep Time: 135 mins
Cook Time: 60 mins
Total Time: 195 mins
  • 600 g boneless leg of lamb (cubed)
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 3 tbsp vegetable oil
  • 3 large onions (peeled & chopped)
  • 1 green chilli (deseeded & finely chopped)
  • 2 green cardamom pods (bruised)
  • 1 cinnamon stick (broken in half)
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 250 ml water
  • 150 ml double cream
  • 4 tbsp ground almonds
  • 1 1/2 tsp salt
  • 1 tsp garam masala
  • To serve
  • toasted flaked almonds
  • basmati rice or Indian breads
  1. In a large bowl add the cubed lamb, garlic paste and ginger paste. Use your hands to rub the paste into the lamb, cover and set aside in a cool place to marinate for at least 2 hours.
  2. In a large frying pan heat the oil over a medium heat, add the onions and chilli. Now gently fry, stirring frequently for 5-8 minutes until softened and golden.
  3. Now add the cardamom pods, cinnamon stick, coriander, cumin and turmeric. Stir continuously for 1-2 minutes or until the spices are aromatic.
  4. Add the lamb, cook for 5-7 minutes until browned. Stir in the water, bring to the boil and then reduce to a simmer. Cover the pan tightly and allow to simmer for 40-45 minutes until tender.
  5. Meanwhile in a small bowl add the double cream and ground almonds and mix together. When the lamb is tender add 4 tablespoons of the cooking liquid to the cream and stir through. Now add this to the lamb, with the salt and garam masala.
  6. Allow to simmer for a further 5 minutes uncovered. Serve on warmed plates with a sprinkling of toasted flaked almonds and rice or Indian breads (or both), enjoy!