Lamb pasanda, my take on a North Indian mild curry, succulent chunks of meat cooked in a well-spiced yoghurt based sauce loaded with almonds.
This curry cooks low and slow for a couple of hours which makes the lamb melt in the mouth tender and is wrapped in a thick and unctuous gravy.
Mild Lamb Curry with Yoghurt and Almonds
Curry time and my latest offering is a lamb pasanda and like many of my curry recipes, it has an Anglo Indian vibe.
This recipe comes as a follow up to my exceptionally popular chicken pasanda recipe.
I have written about it many times, but I firmly believe that curry recipes should be tinkered to complement the main protein or vegetable element in the dish.
This is why I have different recipes for pork vindaloo and beef vindaloo, likewise for lamb bhuna and beef bhuna, chicken jalfrezi and lamb jalfrezi. Sure they share a similar DNA but the spicing is a little different.
Lamb is a much fattier meat than chicken and has a much stronger flavour. To reflect that, this dish is much bolder in its spicing than the chicken variant.
It also takes much longer to cook so the flavours are changed to allow them to develop over time.
But at its heart, we still have a fairly mild curry with a yoghurt sauce that is thickened with ground almonds and flavoured with coriander.
Frequently Asked Questions
What cut of lamb should I use?
I would usually use either diced lamb shoulder or lamb neck fillet for this curry.
Can I use mutton?
Yes, absolutely! If you can get your hands on it then by all means use it, it will taste even better.
It will need a slightly longer cooking time, factor in an additional 25-30% of time.
Can I use low-fat yoghurt?
I would not because low-fat yoghurt has a much higher chance of splitting during the cooking process.
You can reduce that risk and stabilise it by combining it with a little flour, but it will change the texture of the dish.
Can this be made in advance?
Yes, it will sit in the fridge for a couple of days and will improve in flavour. Reheat in a covered pan over a gentle heat stirring occasionally.
Will this freeze?
I personally do not like freezing yoghurt based sauces, I find that they break down when defrosted and reheated. As a result, I would not advise bulk cooking this dish and freezing the leftovers.
It’s a curry with a big thick bold sauce so for me lamb pasanda needs a tandoori style naan bread. As far as I am concerned they are the ultimate gravy mop for a curry!
I usually add a garnish of fresh coriander and some sliced chilli too.
If you want a side that is a little different then aloo methi or fenugreek potatoes make a nice addition.
Alternatively, green bean poriyal would add a bit of veggie joy to this unashamedly meaty curry.
I tend not to recommend specific branded equipment, I’m a cook and not a “kit” tester. If you have any questions feel free to shout up in the comments section.
- Weighing scales and or measuring cups and spoons.
- Sharp kitchen knife.
- Chopping board.
- Cling Film.
- Mini Blender.
- Medium saucepan (24cm or 10″) with a lid.
A lamb pasanda curry, very much influenced by Anglo Indian curry restaurants, a mild dish with a yoghurt gravy flavoured with coriander and yoghurt.
- 400g (14oz) Diced Lamb
- 125g (⅓-½ Cup) Full Fat Natural Yoghurt
- 4 Garlic Cloves
- 35g (Thumb Sized Piece) Ginger
- 1 Tbsp Ghee
- 6 Green Cardamom Pods
- 1 Cinnamon Stick
- 150g (1 Cup) Onion
- 1 Green Chilli Pepper
- 1 Tsp Ground Coriander
- ½ Tsp Ground Kashmiri Chilli Powder
- 1 Tsp Ground Turmeric
- 1 Tsp Ground Cumin
- 50g (⅓-½ Cup) Blanched Almonds
- 175ml (¾ Cup) Water
- ½ Tsp Salt
- Place the lamb in a bowl and add the yoghurt.
- Peel the garlic and ginger and place them in a pestle and mortar, then pound it into a paste and add it to the lamb and yoghurt.
- Mix it all together then cover with cling film and place it in the fridge for at least 4 hours to marinate.
- Cut the onion in half, peel it then slice it into 5mm wide half-moon shapes.
- Slice the green chilli in half lengthways.
- Place the blanched almonds into a mini blender and pulse them to create a medium to a fine powder.
- Heat the ghee in a medium (24cm) saucepan over a medium heat.
- Crack the cardamom pods with the side of a knife and add them to the ghee with the cinnamon stick, then stir and toast for 60 seconds.
- Add the sliced onion and green chilli to the ghee and cook for 10 minutes stirring occasionally.
- Add the ground coriander, cumin, turmeric and Kashmiri chilli powder and stir for 30 seconds.
- Throw in the lamb and the marinade, almonds, water and salt then stir to combine everything.
- Reduce the heat to low and add a lid and cook for 2 hours.
- Remove the lid and simmer on low-medium for 15 minutes to thicken.
Amount Per Serving: Calories: 910Total Fat: 63gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 214mgSodium: 925mgCarbohydrates: 27gFiber: 6gSugar: 10gProtein: 60g
Calorific details are provided by a third-party application and are to be used as indicative figures only.