Lamb Pasanda – a rich, creamy and delicious curry with tender chunks of meat cooked with spices, cream and ground almonds. Make it in your slow cooker or the hob and serve with pilau rice and my two ingredient flatbreads.
Small piece fresh ginger, peeled and roughly chopped
1tspground cumin
1tspground coriander
2tspgaram masalaor mild curry powder
½tspmild chilli powder, increase if you like it spicy
½tspground turmeric
1tspsalt
½tspground black pepper
½tspbrown sugar or Sukrin Gold
For the curry
2tbspgheehob version only
480mlhot chicken stockhob version only
900g(2 pounds) diced lamb or beef
240ml(1 cup) full fat yogurt (optional / see notes)
60ml(¼ cup) creamsingle or double
To serve
3tbsptoasted almond flakes
2tbspfreshly chopped coriander(cilantro)
1red chillithinly sliced, optional
Thinly sliced red onionoptional
Instructions
In a slow cooker
Put all the ingredients for the curry base in a mini food chopper or a food processor and blitz until you have a thick paste and all the ingredients are blended.
Add this to your slow cooker then stir in the meat until it’s coated. Cook on LOW setting for eight hours or the HIGH setting for four.
Stir in the cream and yogurt and check the seasoning, adding salt and pepper as needed.
Serve over rice or cauliflower rice, garnished with flaked toasted almonds and coriander.
On the hob
Make the curry base in a food processor.
Heat some the ghee oil in a large pan and brown the meat for a few minutes over high heat.
Stir in the curry paste and stock and bring to a simmer. Cover the pan and cook over low heat until the meat is tender.
Stir in the cream and yogurt and heat through before serving.
Video
Notes
If you would rather not add yogurt (or have run out like I did!) then double the amount of cream.Lamb Pasanda Tips and Variations
The recipe as written is suitable for a keto diet when served with cauliflower rice. To be honest it’s rich enough to be served on its own!
Suitable for the Slimming World plan if you use low fat yogurt and omit the cream. The ground almonds do add a few syns but can be part of your healthy extras :)
Use single soya cream or coconut cream for a dairy-free version leaving out the yogurt of course.
Replace the lamb with braising steak to make beef pasanda following the same method. If you would like to make chicken pasanda then use skinless and boneless chicken thighs and reduce the cooking time on the hob version to about 30 minutes.
Storing and freezing
Curries ALWAYS taste even better the day after you make them! Make a big batch and keep in the fridge for up to three days.
You can also freeze this curry, in portions, for up to three months. Remember to use full fat yogurt and double cream (heavy cream) as they are less likely to split when reheated.