Lamb Pasanda

Indian Lamb Pasanda Recipe – Mild & Creamy Curry with Almonds and Yoghurt

Discover how to make an authentic Lamb Pasanda recipe, a classic Indian lamb curry known for its rich, mild flavour and creamy texture. This dish features tender lamb marinated and cooked in a luxurious sauce made with yoghurt, ground almonds, aromatic spices, and a hint of garlic and ginger. Perfect for those who prefer a mild curry, Lamb Pasanda pairs beautifully with basmati rice, buttery naan, or even homemade chapati. Whether you’re preparing a family dinner or a dinner party favourite, this easy Indian lamb recipe brings restaurant-style results straight to your kitchen. Ready in under an hour and packed with flavour—it’s a must-try for any curry lover.

1. Heat 2 tbsp oil or ghee in a large pan. Cook the sliced onion over medium heat for 8–10 mins until golden and soft.
2. Add the garlic and ginger, and cook for 1–2 mins. Stir in the cumin, coriander, turmeric and cinnamon. Cook for another minute.
3. Add the lamb pieces, season with salt, and brown on all sides – around 5–7 mins.
4. Stir in the ground almonds and 100ml water or stock. Cover, reduce the heat and simmer for 1 hour until the lamb is tender. Stir occasionally and top up with a splash more water if needed.
5. Take the pan off the heat briefly and stir in the yoghurt a spoonful at a time to stop it curdling. Return to a low heat and cook gently for 5 mins.
6. Add the double cream and lemon juice, then simmer for a final 5 mins until the sauce is thick and silky.
7. Serve hot, topped with chopped fresh coriander and optional flaked almonds. Goes well with pilau rice or naan bread.

• 2 tbsp vegetable oil or ghee
• 1 large onion, finely sliced
• 2 garlic cloves, crushed
• 1 tsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 500g diced lamb
• 3 tbsp ground almonds
• 100ml water or lamb stock
• 150ml natural yoghurt (room temperature)
• 2 tbsp double cream
• 1 tbsp lemon juice
• Salt, to taste
• Fresh coriander, to serve
• Optional: flaked almonds for garnish