Lamb Pasanda

Lamb Pasanda

Authored By Molly Wakeman

‘Pasand’ in Hindi means ‘well appreciated or liked’. True to its title, the Pasanda is well appreciated by all for its mild spiciness, creamy almond-based gravy and the ease with which it can be prepared.

Prep: 20 mins (+ overnight refrigeration)

Cook: 40 mins

Serves: 4


500g Lamb

1/2 cup Yoghurt

1 tsp Coriander Powder

1/2 tsp Turmeric Powder

2 tsp Chilli Powder

1 tsp Sweet Paprika Powder

2 cup Onions

1 tsp Ginger Garlic Paste

2 tbsp Almond Flour

3 tbsp Ghee

1 tsp Cumin Seeds

1/2 tsp Fenugreek Seeds

3 Green Cardamom Pods

2 Bay Leaves

2 piece Cinnamon Sticks

5-6 piece Cloves

1 tsp Garam Masala

1/2 cup Fresh Chopped Coriander

2 tbsp Vegetable Oil


  1. Pound the lamb with a rolling pin. Adding pieces of raw papaya helps in tenderising the meat quickly.
  2. In a mixing bowl, stir together the yoghurt, turmeric powder, chilli powder, sweet paprika powder, ginger garlic paste, almond powder and butter ghee to form a marinade.
  3. Once the ingredients are blended together well and there are no lumps, add the tenderised lamb. Ensure all pieces are well coated and refrigerate for a few hours. Overnight refrigeration is considered best.
  4. When you are ready to prepare the curry, bring the marinated lamb out of the fridge and allow it to come to room temperature.
  5. Heat the oil in a heavy-bottomed pan and fry the cumin seeds, fenugreek seeds, cardamoms, bay leaves, cinnamon sticks and cloves.
  6. When the spices release their oils and smell fragrant, add the onions and fry until golden brown.
  7. To the onions and spices, add the marinated lamb, along with any marinade left in the mixing bowl.
  8. Let this fry for a minute before fitting the lid on the dish.
  9. Turn the heat to medium and cook until the lamb is tender. Every few minutes, give the curry a stir so that the pasanda does not burn and stick to the base of the pan.
  10. When the lamb is cooked thoroughly, raise the heat to quickly evaporate excess liquid. What remains will be a thick, creamy gravy from which the oil will start separating.
  11. Turn off the heat, add garam masala and garnish with coriander leaves.
  12. Serve hot with Roti or Rice, and enjoy!


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