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Lamb Pasanda

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours
  • Yield: 6 servings 1x


  • 30ml (1 tbsp) ghee
  • 800g (2lbs) lamb shoulder, cubed
  • 30ml (2 tbsp) ground turmeric
  • 500ml (2 cups) curry base sauce
  • 50g (½ cup) ground almonds
  • 30ml (1 tbsp) sugar
  • 50g (⅓ cup) sultanas
  • 100g (3oz) creamed coconut
  • 15ml (1 tbsp) garam masala
  • 125ml (½ cup) single cream
  • 30g (⅓ cup) flaked almonds
  • 60ml (4 tbsp) cilantro, for garnishing


  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.

  • Category: Curry
  • Method: Pan Fry
  • Cuisine: Indian

Keywords: lamb pasanda, pasanda lamb curry recipe, easy indian lamb curry