Lamb Pasanda Recipe

Lamb Pasanda is a classic North Indian dish with origins in Mughlai cuisine. Thin slices of lamb are marinated in yogurt and spices, then cooked in a creamy sauce with almonds, cashews, and aromatic spices. It’s mild, nutty, and perfect with naan or basmati rice.

Ingredients

• 1½ lbs lamb (leg or shoulder), thinly sliced
• ¾ cup plain yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tsp chili powder
• Salt, to taste
• 3 tbsp ghee or vegetable oil
• 1 large onion, thinly sliced
• ¼ cup ground almonds
• 2 tbsp ground cashews
• ½ cup tomato puree
• 1 cup warm water (adjust as needed)
• ½ cup heavy cream or coconut cream (for dairy-free)
• 1 tsp garam masala
• Fresh cilantro, chopped (for garnish)
• Juice of ½ lemon

Directions

1. In a bowl, combine yogurt, ginger-garlic paste, ground cumin, coriander, chili powder, turmeric, and salt. Add lamb slices and marinate for at least 2 hours (overnight for best flavor).
2. Heat ghee or oil in a large pan. Add sliced onions and sauté until golden brown.
3. Stir in ground almonds and cashews, cooking for 2–3 minutes.
4. Add marinated lamb, cooking until lightly browned.
5. Stir in tomato puree and cook for 5 minutes.
6. Add warm water (about 1 cup) and simmer gently for 35–40 minutes, until lamb is tender.
7. Stir in cream, garam masala, and fresh cilantro. Adjust seasoning with salt and lemon juice.
8. Serve hot with naan, paratha, or basmati rice.