Lamb Pasanda

Name: Lamb Pasanda
Prep time: 2 h 10 min
Cook time: 45 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 800g lamb leg, cut in thin escalopes and pounded; 200ml full fat yoghurt; 200ml double cream; 80g ground almonds; 2 large onions, diced; 4 cloves garlic, minced; 2cm fresh ginger, minced; 1 tsp garam masala; 1 tsp ground coriander; 1 tsp chilli powder; 4 tbsp ghee; 1 pinch saffron; 2 tbsp rose water

Thin lamb escalopes in a mild, creamy sauce with almonds and saffron — elegant Mughal court cooking.

Total time

175 min

Prep

130 min

Cook

45 min

Difficulty

medium

Cuisine

Indian

gluten-free

Ingredients

800glamb leg, cut in thin escalopes and pounded

200mlfull fat yoghurt

200mldouble cream

80gground almonds

2large onions, diced

4 clovesgarlic, minced

2cmfresh ginger, minced

1 tspgaram masala

1 tspground coriander

1 tspchilli powder

4 tbspghee

1 pinchsaffron

2 tbsprose water

Instructions

Marinate lamb in yoghurt and spices for 2 hours.

Fry onions in ghee until very golden.

Add garlic and ginger, cook 2 minutes.

Add marinated lamb and brown.

Add ground almonds and 200ml water, simmer covered 30 minutes.

Add cream and saffron, simmer 10 more minutes.

Finish with rose water.

Serve with naan — this is a dish for special occasions.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

541

Protein

8.6g

Fat

49.7g

Carbs

18.6g

Fiber

4.2g

Sodium

44mg

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