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Lamb Pasanda


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5 from 5 reviews

Ingredients

Units Scale
  • 30ml (1 tbsp) ghee
  • 800g (2lbs) lamb shoulder, cubed
  • 30ml (2 tbsp) ground turmeric
  • 500ml (2 cups) curry base sauce
  • 50g (1/2 cup) ground almonds
  • 30ml (1 tbsp) sugar
  • 50g (1/3 cup) sultanas
  • 100g (3oz) creamed coconut
  • 15ml (1 tbsp) garam masala
  • 125ml (1/2 cup) single cream
  • 30g (1/3 cup) flaked almonds
  • 60ml (4 tbsp) cilantro, for garnishing

Instructions

  1. Heat the ghee in a large ovenproof casserole.
  2. Cover the lamb with turmeric and brown on all sides in the casserole.
  3. Pour in the curry base sauce, stir and cover with a lid.
  4. Simmer on low heat until the meat is cooked and tender. In this case, it took about 90 minutes.
  5. Add the almonds, sugar, sultanas, coconut, garam masala and cream to the lamb.
  6. Stir and let the curry simmer slowly for 10 minutes.
  7. Garnish with almonds and cilantro. Serve with rice, naan and your favourite Indian side dishes.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Curry
  • Method: Pan Fry
  • Cuisine: Indian

Nutrition

  • Serving Size:
  • Calories: 4129
  • Sugar: 147.5 g
  • Sodium: 34673.2 mg
  • Fat: 195.5 g
  • Saturated Fat: 58.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 496.4 g
  • Fiber: 3.4 g
  • Protein: 91.5 g
  • Cholesterol: 282.1 mg