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LAMB PASANDA CURRY

Prep Time: 15 MinutesCook Time: 3 Hours
Lamb Pasanda is a curry that originated in India and is widely popular in North India, Pakistan and Hyderabad. The curry can use various tender meats such as lamb, beef, goat, and spices that include garam masala, turmeric, cinnamon, nutmeg, and more. The ground almonds and coconut sweeten the dish to make a mild-but flavorful!- curry. Families from various regions adjust ingredients and spices to this recipe to adjust to their liking because this curry is interchangeable. This is my version of Lamb Pasanda curry, and I hope you enjoy it!
Lamb Pasanda Curry

INGREDIENTS:

  • 2 lbs. of Lamb Leg
  • 3 Tablespoon Olive Oil
  • 1 Red Onions
  • 4 Large Diced Tomatoes
  • 1 Cup Coconut Milk
  • 1/2 Cup Heavy Cream
  • 3/4 Ground Almonds
  • 3 cardamom pods
  • 2 small cinnamon sticks
  • 2 Tablespoons of Turmeric
  • 1 Tablespoon Garam Masala
  • 2 Tablespoons Cinnamon
  • 1 Tablespoon Nutmeg
  • 1 Tablespoon Kashmiri Chili Powder
  • 1 Teaspoon Cayenne Pepper
  • 1 Chili (For Garnish)
  • Cilantro (For Garnish)
  • Coconut Flakes (For Garnish)

DIRECTIONS:

1.) Drizzle olive oil into a large pot and add diced onions to the pan. Simmer on medium-low until the onions become translucent. Add minced garlic, cardamom pods, and cinnamon sticks and mix on medium-low until softened.

Drizzle olive oil into a large pot and add diced onions to the pan. Simmer on medium-low until the onions become translucent. Add minced garlic and mix on medium-low until softened.

2.) Once the onions and garlic soften, go ahead and add in the diced tomatoes and simmer until it reaches a nice paste. Then, add in your spices and mix until combined.

Once the onions and garlic soften, go ahead and add in the diced tomatoes and simmer until it reaches a nice paste. Then, add in your spices and mix until combined.


3.) In the meantime, use a separate pan or grill, sauté the lamb shoulder until it reaches a golden brown color. I really enjoy the meat of lamb shoulder because it is both meaty and fatty. However you may use whichever meat you enjoy! Once adjusted and cooked according to the meat’s temperature, drain the excess oil and allow the meat to rest.

Use a separate pan or grill, sauté the lamb until it reaches a golden brown color. Drain the excess oil and allow to rest.

4.) If the curry mixture is too dry, adjust with 1/2 cup of water to allow the seasonings and spices to simmer and thicken like a sauce. Then, add in your ground almonds. Adjust until you are happy with your consistency.
5.) Use an immersion blender or transfer the sauce to a blender to become nice and smooth. Once done, add in your coconut milk and heavy cream. Feel free to adjust to your liking.

Use an immersion blender or transfer the sauce to a blender to become nice and smooth. Once done, add in your coconut milk and heavy cream. Feel free to adjust to your liking.


6.) Add in your lamb and cover to simmer for three hours or until the lamb softens. Be sure to skim the excess off the top of the pot for a smoother finish. You can then leave to simmer and check back in every half hour to add or adjust water, milk, or cream to the curry.
7.) Once the curry is finalized, you may begin to plate! Add the lamb curry to the plate, drizzle with heavy cream. Add a knob of butter. Garnish with coconut flakes and almonds. Finally, top the curry with fresh peppers and cilantro. Serve and enjoy

Lamb Pasanda Curry