Introduction:
Are you craving an irresistibly rich and creamy Indian lamb curry that melts in your mouth and bursts with flavor? Look no further. This Lamb Pasanda recipe is your golden ticket to mastering a luxurious dish right in your own kitchen—no takeout menu required. Known for its velvety sauce and subtle spice blend, Lamb Pasanda is a royal Mughlai dish that delivers sophistication and comfort in every bite.
In this blog, you’ll learn how to cook Lamb Pasanda to perfection with detailed, step-by-step instructions. We’ll cover everything from the authentic ingredients list to top chef tips, nutritional insight, and FAQs to ensure your dish turns out flawless. Whether you’re a seasoned cook or a beginner, this guide offers a reliable, go-to recipe that ranks high on both flavor and presentation.
Let’s get started with this timeless Indian delicacy.
What is Lamb Pasanda?
Lamb Pasanda is a North Indian dish with Mughal origins, originally prepared using prime cuts of meat marinated and cooked in a creamy, nutty sauce. “Pasanda” comes from the Urdu word pasand, meaning “favorite.” It’s easy to see why—it’s indulgent, mildly spiced, and ideal for special occasions.
Unlike spicier curries like Vindaloo or Rogan Josh, Pasanda stands out with its subtle warmth from spices like cinnamon, cardamom, and cumin, paired with the richness of cream or coconut milk and a nutty undertone from ground almonds.
Ingredients for the Perfect Lamb Pasanda (Serves 4)
- 700g (1½ pounds) lamb shoulder, cubed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 3 tablespoons plain yogurt
- 2 tablespoons ground almonds
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 cup heavy cream (or coconut milk for dairy-free option)
- 1 cup lamb or chicken stock
- 2 tablespoons tomato purée
- 2 teaspoons garam masala
- Salt and pepper, to taste
- Garnish: sliced almonds and fresh cilantro
✅ Pro Tip: Use full-fat yogurt to prevent curdling and enhance creaminess.
Step-by-Step Instructions for Cooking Lamb Pasanda
Step 1: Sear the Lamb
Heat the vegetable oil in a large, heavy-bottomed pan over medium-high heat. Add the cubed lamb and sear until browned on all sides. Remove and set aside.
Step 2: Build the Flavor Base
In the same pan, add more oil if needed and sauté the finely chopped onions until golden (about 10 minutes). Stir in the garlic and ginger; cook for 2–3 minutes until fragrant.
Step 3: Add Spices and Tomato Purée
Mix in turmeric, coriander, cumin, cinnamon, and cardamom. Cook the spices for a minute, then add the tomato purée and cook for another 2 minutes to remove any acidity.
Step 4: Incorporate Dairy and Nuts
Lower the heat. Stir in the yogurt one tablespoon at a time to avoid curdling. Add ground almonds for that luxurious texture.
Step 5: Simmer the Sauce
Return the lamb to the pan. Pour in the cream (or coconut milk) and stock. Stir well, cover, and let it simmer on low heat for 45–60 minutes until the lamb is tender and the sauce is rich.
Step 6: Final Touch
Stir in garam masala, adjust salt and pepper, and let it simmer uncovered for 5 more minutes to thicken.
Step 7: Garnish and Serve
Garnish with fresh cilantro and sliced almonds. Serve hot with basmati rice or naan.
Frequently Asked Questions (FAQs)
1. What cut of lamb is best for Pasanda?
Lamb shoulder is the ideal cut—it’s flavorful, tender, and breaks down beautifully during slow cooking.
2. Can I make Lamb Pasanda in a slow cooker?
Absolutely. Sauté the onions, garlic, ginger, and spices first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
3. Is Lamb Pasanda spicy?
Not at all. It’s a mild curry, making it perfect for kids or those sensitive to heat. You can always adjust the spice level to suit your taste.
4. How do I make it dairy-free?
Use coconut milk in place of cream and opt for a plant-based yogurt substitute like almond or soy yogurt.
5. Can I freeze Lamb Pasanda?
Yes. Cool completely, store in airtight containers, and freeze for up to 3 months. Reheat gently to avoid curdling.
Nutritional Breakdown (Per Serving – Approximate)
- Calories: 520
- Protein: 30g
- Carbs: 12g
- Fat: 40g
- Fiber: 2g
ℹ️ Note: Nutritional values may vary depending on substitutions like coconut milk vs. heavy cream.
Why This Recipe Works (And Will Become Your Favorite)
✅ Balanced Flavor Profile – From the warmth of spices to the cooling cream, this dish checks every box.
✅ Beginner-Friendly Yet Impressive – No advanced skills required, but the end result looks and tastes gourmet.
✅ Customizable – Go dairy-free, add more heat, or swap lamb for chicken or paneer for a vegetarian twist.
✅ Meal Prep Hero – Even better the next day, making it perfect for batch cooking and storing.
✅ Culturally Authentic – Honors its Mughal roots while offering modern adaptations.
Expert Tips for Next-Level Lamb Pasanda
- Marinate Overnight: For deeper flavor, marinate the lamb in yogurt and spices overnight.
- Use Ghee: Swap vegetable oil with ghee for authentic richness.
- Crush the Cardamom Pods: Using freshly crushed cardamom instead of pre-ground enhances the aroma.
- Add a Touch of Saffron: For a regal twist, steep a few strands of saffron in warm milk and stir it in at the end.
Pairing Suggestions: Complete the Feast
- Rice: Serve with fragrant jeera (cumin) rice or saffron rice.
- Bread: Fresh garlic naan or butter roti soaks up the curry beautifully.
- Sides: Pair with cucumber raita or pickled onions for added contrast.
Why Lamb Pasanda Should Be On Your Menu This Week
You don’t need to dine at a high-end Indian restaurant to enjoy 5-star curry. With this step-by-step Lamb Pasanda recipe, you’re just an hour away from a dish that will wow your family or guests.
Whether you’re meal-prepping, celebrating, or just want a luxurious home-cooked meal—Lamb Pasanda delivers. The combination of creamy richness, gentle warmth, and nutty undertones makes it an absolute winner.
Final Thoughts: Bring India’s Culinary Heritage to Your Kitchen
Lamb Pasanda is more than just a recipe—it’s an experience. It’s about celebrating bold flavors, indulging in creamy textures, and sharing something special with the people you love.
This is your moment to bring royal Mughlai cuisine into your kitchen with confidence and flair. So go ahead—grab those spices, cube that lamb, and let the aroma of this unforgettable curry transform your evening.
👉 Try this Lamb Pasanda recipe today, and let us know how it turns out!
