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Lamb Pasanda
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
1
Marinate lamb in yoghurt and spices for 2 hours.
2
Fry onions in ghee until very golden.
3
Add garlic and ginger, cook 2 minutes.
4
Add marinated lamb and brown.
5
Add ground almonds and 200ml water, simmer covered 30 minutes.
6
Add cream and saffron, simmer 10 more minutes.
7
Finish with rose water.
8
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
Reviews
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★★★★★
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