Lamb Pasanda


Lamb pasanda

Lamb pasanda with garam masala

Lamb pasanda is one of my favourite curries though I don’t make it very often. I don’t know why – I just don’t. I think I may have to change that as this lamb pasanda curry went down a treat at a recent curry evening I was hosting.

The nice thing about lamb pasanda is that you can make it early in the day and then just place it in the oven to slowly finish cooking for about an hour before serving. The lamb becomes melt in the mouth tender and the sauce takes on all the amazing flavours of the vegetables, meat and spices.



Lamb Pasanda
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
You need to cook lamb for at least an hour. This will make the meat in the pasanda nice and tender. Don't rush things or you'll be disappointed. Pasanda is flattened meat. You will need to tenderise the meat by flattening it with a mallet for best results.
  • 900g (2lbs.) lamb leg meat or fillet sliced into two inch pieces on inch thick.
  • 1 large onion - half onion finely sliced and the rest finely chopped
  • 150ml vegetable oil for frying the onion
  • 3 tablespoon olive oil/ghee
  • 4 cloves garlic - finely chopped
  • 1 (or more) fresh green chilli - finely chopped
  • 3 tomatoes - finely chopped
  • 3 tablespoons raisons
  • 4 tablespoons raw cashews
  • 4 green cardamom pods - bruised
  • 1 tablespoon garam masala
  • 1 tablespoon tandoori masala
  • ½ teaspoon turmeric
  • 100ml yogurt
  • 50ml double cream
  • Water (enough to cover)
  • Salt and pepper to taste
  1. Pound the lamb pieces into nice flat pieces of meat and set aside.
  2. Place the cashews and raisins in a pestle and mortar or a spice grinder with a little water and blend to a smooth paste. Set aside.
  3. Now heat the vegetable oil. When hot, fry the sliced onion half until brown and crispy. Remove to a paper towel to dry and retain the oil for another use.
  4. Heat the olive oil/ghee in a large pan with a tight fitting lid.
  5. Throw in the chopped onion and slowly fry until light brown - about 10 minutes.
  6. Add the garlic and green chilli and fry for a further two minutes before adding the meat.
  7. You just want to brown the meat while stirring it into the onion mixture.
  8. Add the garam masala, tandoori masala and turmeric along with the raisin/cashew paste and fry for a further two minutes.
  9. Pour in the tomato, yogurt and double cream and bring to a slow bubble.
  10. Take off the heat and cover before placing in your oven for about an hour - or until the lamb is very tender
  11. Sprinkle with salt and pepper to taste and enjoy with rice!


Disclaimer:I would like to thanks Farmer’s Choice for sending me the leg of lamb to try with this lamb pasanda recipe! I love their service.

Join over 15.000 visitors who receive my recipes direct to their inbox!
I hate spam. Your email address will not be sold or shared with anyone else.


  1. Wendy Gray says

    Hi Dan, we have just made this in the slow cooker – it is my favourite curry and so I was keen to try this recipe…….it was sublime, very,very tender lamb (I used shoulder steaks) and so tasty and flavoursome. Thank you so much for publishing it 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: