Lamb Pasanda
Thin slices of lamb marinated in yoghurt and gently simmered in a mild, silky almond and cream sauce.
- Time1 hr 30 plus marinating
- LevelMedium
- Costabout £3.48 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 744kcal
- 11.9gcarbs
- 5.7gof which sugars
- 55.9gfat
- 23.2gsaturates
- 45.5gprotein
- 4gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Mix the lamb with the yoghurt, ginger and garlic paste, turmeric and salt. Cover and chill for at least 2 hours, or overnight.
- 2
Melt the ghee in a wide pan over a medium heat. Fry the onions with the cardamom and cinnamon for 12 minutes until soft and pale golden.
12 min - 3
Add the coriander and cumin and cook for 1 minute, then add the lamb with all its marinade. Cook for 8 minutes, stirring, until the lamb is no longer pink.
8 min - 4
Stir in the ground almonds and water. Cover and simmer gently for 40 minutes until the lamb is tender.
40 min - 5
Soak the saffron in 2 tbsp hot water. Stir the cream, saffron and garam masala into the curry and simmer uncovered for 8 minutes until silky. Do not boil hard or the sauce may split.
8 min - 6
Taste for salt and serve with basmati rice or naan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
