Lamb Pasanda Yoghurt and Almond Curry

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.

Serving Suggestions

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.

Rice is always a good option as a side for a curry. I usually opt for plain rice but a nice pilau rice or something like this cumin rice would work perfectly.

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.

Equipment Used

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.
• Stovetop.