Lamb Pasanda is a traditional Mughlai preparation that showcases extremely tender meat that virtually melts into butter in the mouth. An exquisite Mughlai-style dish, Lamb Pasanda uses juicy pieces of tender lamb marinated in yogurt and spices and then cooked in a rich, nutty gravy.
Be it a grand occasion or just a lavish indulgence on a weekend, this Lamb Pasanda recipe will guide you through the stepwise process to help you prepare a perfectly authentic and sumptuous dish right at home.
Ingredients
For the Marinade:
- 500 g lamb boneless-cut into thin slices
- ½ cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- Salt to taste
For the gravy:
- 2 tbsp ghee or oil
- 2 finely sliced onions
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 2 green cardamoms
- 1 black cardamom
- 1-inch cassia stick
- 2 cloves
- 1 bay leaf
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ cup cashew paste (soak cashew nuts and then blend them with water)
- ¼ cup cream
- 1 tbsp sugar (if required to balance taste)
- Chopped coriander leaves for garnishing
Instructions
Step 1: Marinate the Lamb
Mix yogurt, ginger garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt in a big bowl. Keep it covered in a refrigerator for at least 2 hours (best overnight).
Step 2: Prepare the Gravy
Heat ghee or oil in a heavy-bottomed pan. Once hot, add cumin seeds, cardamoms, cinnamon, cloves, and bay le,af followed by sautéing for a few seconds, till fragrant. Next, add sliced onions and cook until browned. Stir in ginger garlic paste, followed by a one-minute sautéing. Add the marinated lamb with the marinade. Cook for 10 minutes on medium heat, stirring occasionally. Add coriander powder, cumin powder, and pour in some water if needed. Cover and simmer for 30-40 minutes on a low flame until the lamb is tender.
Step 3: Add Fresh Cream & Nuts
Finally, the lamb is cooked, and then cashew paste and fresh cream are added. Simmer for 5-7 minutes and reduce it to a sauce consistency. Adjust salt and sweetness for taste (sugar can be added if required). Garnish with fresh coriander leaves.
Stage 4: Serving
Serve hot with naan, roti, or steamed basmati rice, on the side of raita or a salad for a wholesome meal.
Building the Ultimate Lamb Pasanda
- Tenderize: Lightly pound the lamb slices before marinating to achieve extra tenderness.
- Slow cook: Allow it to cook slowly over low heat for total absorption of all flavors.
- Balanced sweetness: A touch of sugar rounds out the richness of the gravy.
