Back to list

Best Easy Lamb Pasanda Recipe

Name: Best Easy Lamb Pasanda Recipe
Total time: 55 min
Yield: 220 g
Ingredients: boneless lamb leg (thinly sliced) 1.5 lbs; yellow onion (finely chopped) 1 cup; slivered almonds 0.5 cup; plain yogurt (whole milk) 0.75 cup; heavy cream 0.5 cup; garlic cloves (minced) 3 cloves; fresh ginger (minced) 2 tbsp; ghee or unsalted butter 2 tbsp; ground coriander 1.5 tsp; ground cumin 1 tsp; ground cardamom 1 tsp; ground turmeric 0.5 tsp; ground cinnamon 0.5 tsp; bay leaf 1 piece; kosher salt 1 tsp; black pepper 0.5 tsp

Lamb pasanda features thinly sliced lamb in a creamy, almond-enriched sauce with gentle spices. This high protein lamb dish is elegant enough for dinner parties and comforting for family meals.

Cook 55 min Difficulty NORMAL 425 kcal

#high protein #diabetic friendly #mediterranean

Image coming soon

Ingredients

Main ingredients

boneless lamb leg (thinly sliced) 1.5 lbs
yellow onion (finely chopped) 1 cup
slivered almonds 0.5 cup
plain yogurt (whole milk) 0.75 cup
heavy cream 0.5 cup
garlic cloves (minced) 3 cloves
fresh ginger (minced) 2 tbsp

Seasonings/Sauce

ghee or unsalted butter 2 tbsp
ground coriander 1.5 tsp
ground cumin 1 tsp
ground cardamom 1 tsp
ground turmeric 0.5 tsp
ground cinnamon 0.5 tsp
bay leaf 1 piece
kosher salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 11 g 10%

Protein 28 g 26%

Fat 30 g 64%

Serving size 220g

Cooking steps

1

Heat 2 tbsp ghee in a large heavy skillet over medium heat. Add chopped onion and sauté until soft and golden, about 8–10 minutes.
2

Add garlic and ginger, stirring constantly for 1 minute until fragrant. Stir in ground coriander, cumin, cardamom, turmeric, cinnamon, and the bay leaf. Cook for another minute to bloom the spices.
3

Increase heat to medium-high. Add the thinly sliced lamb in batches, searing each side quickly for 1–2 minutes to lightly brown the meat but not fully cook through.
4

Reduce heat to low. Fold in yogurt and heavy cream, then add slivered almonds. Stir well, cover, and simmer gently for 25–30 minutes; stir occasionally and ensure the sauce never comes to a hard boil.
5

Remove lid, season with kosher salt and black pepper. Simmer uncovered for 5 more minutes to slightly thicken the sauce. Discard the bay leaf and serve hot, garnishing with extra almonds if desired.

Personalized Q&A

Q. What's the key ingredient in this Lamb Pasanda recipe?

The star ingredient is thinly sliced boneless lamb leg, which defines the dish's protein-rich character and offers a tender, luxurious texture. The almond-enriched creamy sauce elevates both the flavor and the mouthfeel, setting Lamb Pasanda apart from other lamb curries.

Q. How should I control heat during cooking for the perfect sauce?

Gentle heat is crucial after adding the yogurt and cream—maintain low heat so the sauce never boils, which prevents curdling and keeps it smooth. Sear the lamb over medium-high heat first, but let the sauce simmer softly in the later stage for tender meat and a creamy finish.

Q. How do I avoid overcooking or drying out the lamb?

Cook the thin slices of lamb only briefly when searing, then allow them to gently simmer in the sauce, covered. This ensures the lamb remains tender and moist; simmering too quickly or for too long at high heat can result in toughness.

Q. What is the nutritional breakdown per serving for this recipe?

Each serving contains about 425 kcal with approximately 28g protein (26% of calories), 30g fat (64% of calories), and 11g carbohydrates (10%). This makes the dish a high-protein, moderate-fat option with relatively low carbohydrates.

Q. What gives Lamb Pasanda its signature mild and rich flavor?

The combination of slivered almonds, whole milk yogurt, and cream creates the signature richness and subtle nuttiness, while ginger, garlic, and a bouquet of warm spices lend gentle aromatic layers without overpowering the lamb.

Best Easy Lamb Pasanda Recipe

AI 영양사 앤디