Creamy Almond Lamb Curry — Lamb Pasanda
A Mughlai curry of thinly sliced lamb in a creamy almond-and-yogurt gravy, perfumed with cardamom, mace, and a saffron finish.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine lamb strips with yogurt, ginger-garlic paste, white pepper, and 0.5 tsp salt; rub to coat and rest 10 minutes. Soak almonds 15 minutes in hot water, then drain and blend with 8 tbsp water into smooth paste. Soak saffron pinch in 2 tbsp warm milk.
Bloom
Heat ghee and oil in a heavy saucepan over medium heat. Add cardamom pods, cinnamon sticks, cloves, and bay leaves; sizzle 30 seconds until fragrant.
Saute
Add sliced onion and cook 8 minutes, stirring, until soft and pale gold. Add marinated lamb with all marinade; sear 5 minutes on medium-high, stirring constantly, until lamb edges colour and yogurt absorbs.
Build
Reduce heat to low. Stir in ground coriander, ground green cardamom, ground mace, and remaining 0.5 tsp salt for 30 seconds. Add 400ml hot water, cover, simmer 25 minutes on low, stirring once, until lamb is fork-tender.
Simmer
Uncover and stir in almond paste; cook 3 minutes on low, stirring, until gravy thickens and pales. Add milk and cream; simmer 2 minutes on low without boiling hard.
Finish
Remove from heat. Stir in saffron milk, garam masala, and rose water if using. Cover and rest 2 minutes.
Plate
Garnish with fresh coriander and serve with naan, sheermal, or basmati rice, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.