Indian · Dinner
Creamy Almond Lamb Rice Bowl
Lamb Pasanda Bowl
A complete weekend bowl of thinly sliced lamb in a creamy almond-yogurt gravy, spooned over saffron-touched basmati rice and finished with fresh coriander and ginger.
$$
12 minsPrep
33 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
685Calories
38gProtein
42gFat
48gCarbs
4gSugar
3gFiber
725mgSodium
125mgChol
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Instructions
1
Prep
Combine 400g lamb strips with 1/3 cup + 1 tbsp yogurt, 2 tbsp ginger-garlic paste, 0.5 tsp white pepper, and 0.5 tsp salt; rub to coat and rest 8 minutes. Soak 40g almonds 15 minutes in hot water, then drain and blend with 1/2 cup water to a smooth paste. Rinse 140g basmati rice. Thinly slice 1 medium onion. Lightly crush 6 cardamom pods. Chop 2 tbsp fresh coriander and julienne 2 tsp fresh ginger.
2
Boil
Combine rice, 260ml water, 0.5 tsp salt, and a few saffron strands in a saucepan. Bring to a boil over high heat, cover, reduce to low, and cook 10 minutes. Remove from heat, rest covered 5 minutes. While rice cooks, soak 1 pinch saffron threads in 2 tbsp warm milk.
3
Bloom
Heat 3 tbsp ghee in a heavy saucepan over medium heat. Add 6 cardamom pods, 2-inch cinnamon sticks, and 4 cloves; sizzle 30 seconds until fragrant.
4
Saute
Add sliced onion to spices and cook 5 minutes over medium heat, stirring, until soft and pale gold. Stir in marinated lamb with all marinade and sear 3–4 minutes on medium-high, stirring constantly, until lamb edges colour and yogurt absorbs.
5
Simmer 1
Reduce heat to low. Stir in 1.5 tsp ground coriander, 0.5 tsp ground green cardamom, and remaining 0.75 tsp salt for 30 seconds. Add 300ml hot water, stir, cover, and simmer 16 minutes on low, stirring once, until lamb is fork-tender.
6
Simmer 2
Uncover and add almond paste; cook 2 minutes on low until gravy thickens and pales. Add 1/2 cup milk and 4 tbsp heavy cream; simmer 2 minutes on low without boiling. Stir in saffron milk and 1 tsp garam masala off heat; rest covered 1 minute.
7
Plate
Fluff rice with a fork. Spoon rice into bowls, top with lamb pasanda, and garnish with fresh coriander and julienned ginger. Serve with 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lamb leg, boneless
- 90ml (1/3 cup + 1 tbsp) plain whole-milk yogurt
- 2 tbsp ginger-garlic paste
- 0.5 tsp ground white pepper
- 1.75 tsp salt
- 40g (1.4 oz) blanched almonds
- 3 tbsp ghee
- 1 medium yellow onion
- 6 green cardamom pods
- 2 cinnamon sticks
- 4 cloves
- 1.5 tsp ground coriander
- 0.5 tsp ground green cardamom
- 120ml (1/2 cup) whole milk
- 4 tbsp heavy cream
- 1 pinch saffron threads
- 1 tsp garam masala
- 140g (4.9 oz) basmati rice
- 260ml (1 cup + 1 tbsp) water
- 2 tbsp fresh coriander
- 2 tsp fresh ginger