Lamb Pasanda combines tender lamb with rich, creamy sauce, creating a luxurious dish. Marinated in a blend of ginger, garlic, and yoghurt, the lamb becomes incredibly tender, absorbing all the rich flavours. Topping the dish with almonds, poppy seeds, and coconut gives the sauce a unique depth, making each bite unforgettable. This recipe is perfect for special occasions or when you want a delicious treat for yourself. Lamb pandas will become a new favourite if you enjoy dishes like chicken korma or Rogan Josh.
About the Recipe
Lamb Pasanda’s blend of flavours and textures makes it a standout dish. The lamb is marinated to perfection, ensuring it remains juicy and tender. The sauce, enriched with ground almonds, poppy seeds, and coconut, provides a creamy, nutty flavour that complements the spices beautifully. This dish is not only delicious but also versatile. You can adjust the spice levels to your liking and experiment with different garnishes to make it your own. Lamb panda pairs wonderfully with basmati rice, naan, or a simple green salad.
Why You Will Love This Recipe
You’ll quickly fall in love with the Lamb Pasanda dish, with its rich, creamy sauce and tender, flavorful lamb. The meat is marinated with a blend of spices, creating irresistible flavours. The ingredients are readily available, making it accessible for home cooks. This dish is perfect for impressing guests or enjoying a comforting meal with family.
Lamb Pasanda
Cooking Tips
For the best results, marinate the lamb for at least four hours, allowing the flavours to penetrate the meat entirely. Fry the onions until golden brown to enhance sweetness and add depth to the sauce. Adjust the water amount based on your preferred gravy consistency, and cook the lamb on low heat to ensure it stays tender. Garnish with fresh mint and fried onions for freshness and crunch.
Cultural Context
Lamb Pasanda is a popular dish in North Indian and Mughlai cuisine, often served at festive occasions and celebrations. Its rich, creamy sauce and tender meat make it a favourite in Indian households and restaurants. The dish’s origins can be traced back to the Mughal era when it was a royal delicacy enjoyed by emperors and their courts. Today, it continues to be a beloved dish, celebrated for its exquisite flavours and luxurious texture.
Serving and Storing Suggestions
Serve Lamb Pasanda hot, garnished with mint sprigs and fried onions. It pairs wonderfully with basmati rice, naan, or a light salad. This recipe serves 4-6 people and takes approximately 1.5 hours to prepare and cook. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to maintain the creamy texture and rich flavours.
Other Similar Recipes
- Chicken Korma
- Rogan Josh
- Paneer Butter Masala
- Beef Vindaloo
Nutrient Benefits
Lamb is an excellent source of protein, essential for muscle growth and repair. It’s also rich in iron, which helps maintain healthy blood cells. The almonds and poppy seeds add a dose of healthy fats and vitamin E, promoting good heart health and providing antioxidant benefits. Yoghurt in the marinade contributes to probiotics, aiding digestion and boosting gut health.
Lamb Pasanda
Ingredients
- 1 kg Boneless Lamb (cut into 2-inch flat pieces, 1/2 inch thick)
- 2 tsp Ginger Paste
- 2 tsp Garlic Paste
- Salt (to taste)
- Red Chilli Powder (to taste)
- 250 gms Curd
- 1/2 tsp Almonds (ground)
- 1 tsp Poppy Seeds (ground)
- 1 tbsp Coconut (finely ground)
- 1 tsp Besan Flour
- 1 1/2 tsp Garam Masala Powder
- 1 cup Oil
- One large Onion (finely sliced)
- Water (as needed)
- Mint Sprigs for garnish
Instructions
- Spread the lamb pieces on a board and pound each with a wooden mallet or the back of a knife to soften.
- Mix the ginger paste, garlic paste, salt, and red chilli powder with the curd.
- Rub the curd mixture well onto the lamb pieces and leave to marinate for 4 hours.
- Mix the ground almonds, poppy seeds, coconut, besan flour, and garam masala powder.
- Add this mixture to the marinated lamb and mix well.
- Heat the oil in a pan and fry the onions until golden brown.
- Add the marinated lamb and fry until browned and the spices release their aroma.
- Add 3 cups of water and cook on low heat until the lamb is tender.
- If needed, add more water to achieve the desired gravy consistency.
- Garnish with mint sprigs and fried onions.
- Serve hot.
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Frequently Asked Questions:
How long should I marinate the lamb for Lamb Pasanda?
Marinate the lamb for at least four hours to allow the flavours to penetrate the meat entirely. For even better results, you can marinate it overnight in the refrigerator. This step is crucial for ensuring the lamb is tender and flavorful. If you’re short on time, a minimum of two hours can still impart good flavour, but the longer, the better.
Can I use a different type of meat for this recipe?
Yes, you can substitute lamb with chicken or beef if you prefer. Chicken thighs or beef chuck work well as they stay tender and juicy. The cooking times will vary slightly: chicken will cook faster, while beef may take longer to become tender. Adjust the marination and cooking time to ensure the meat is fully cooked and flavorful.
What can I serve with Lamb Pasanda?
Lamb panda pairs wonderfully with basmati rice or naan. You can also serve the rich flavours with a simple cucumber raita or a green salad to balance the rich flavours. Consider adding side dishes like Vegetable Biryani or Saag Paneer for a complete meal. These accompaniments enhance the dining experience, providing a variety of textures and flavours.
Can I make Lamb Pasanda ahead of time?
Yes, Lamb Pasanda can be made ahead of time and stored in the refrigerator for up to three days. The flavours often deepen and improve daily, making it an excellent dish for meal prep. Reheat gently on the stove or microwave, adding a splash of water if the sauce has thickened too much. This makes it convenient for busy weeknights or entertaining guests.
How can I adjust the spiciness of Lamb Pasanda?
You can adjust the spiciness by varying the red chilli powder in the marinade. For a milder dish, reduce the chilli powder or use sweet paprika instead. Add extra chilli powder or fresh green chillies to the sauce for more heat. Taste as you go to ensure the spice level matches your preference.
