Rich & Creamy Royal Lamb Pasanda Recipe
I’m convinced that lamb pasanda might just be the most underrated curry in existence, and frankly, that’s a travesty. While everyone’s obsessing over tikka masala, this creamy, aromatic masterpiece sits quietly in the corner, practically begging for attention. The thing is, most people assume it’s complicated because it sounds so fancy, but here’s what I’ve discovered about making restaurant-quality pasanda at home.
Why You’ll Love this Rich & Creamy Royal Lamb Pasanda
Three things make this Royal Lamb Pasanda absolutely irresistible, and I’m betting you’ll agree after your first bite.
First, the lamb becomes fork-tender after that long, slow simmer. We’re talking melt-in-your-mouth perfection here.
Second, the sauce is pure luxury. Creamed coconut, ground almonds, and cream create this velvety richness that coats every piece of meat. It’s like wrapping your taste buds in silk.
Finally, those sultanas add surprise bursts of sweetness that balance the warm spices perfectly. Who doesn’t love finding little treasure pockets of flavor?
This isn’t just dinner, it’s a royal feast.
What Ingredients are in Rich & Creamy Royal Lamb Pasanda?
Getting your hands on the right ingredients is half the battle when you’re making Royal Lamb Pasanda, and trust me, every single one matters. This isn’t one of those recipes where you can wing it with whatever’s lurking in your pantry.
The beauty of this dish lies in how each ingredient plays its part in creating that signature rich, creamy texture and complex flavor profile. From the tender lamb to the luxurious cream, everything works together like a well-orchestrated symphony.
Ingredients:
- 800g lamb shoulder, cubed
- 30ml ghee
- 30ml ground turmeric
- 500ml curry base sauce
- 50g ground almonds
- 30ml sugar
- 50g sultanas
- 100g creamed coconut
- 15ml garam masala
- 125ml single cream
A Few Things Worth Knowing About These Ingredients
Lamb shoulder is your best friend here because it becomes incredibly tender during that long simmer. Don’t even think about using lean cuts, they’ll just turn into expensive rubber.
That curry base sauce is doing most of the heavy lifting flavor-wise, so make sure you’re using something decent. If you’re making your own, even better. The creamed coconut block might look intimidating, but it dissolves beautifully and adds that silky richness you can’t get any other way.
Ground almonds aren’t just there for show, they’re actually thickening the sauce while adding a subtle nuttiness. Fresh garam masala makes a world of difference too, so check that expiration date.
Those sultanas might seem random, but they’re little pockets of sweetness that make each bite interesting.
Single cream works perfectly here because it’s rich enough to add luxury but won’t curdle like double cream might when you add it to all those spices.
How to Make this Rich & Creamy Royal Lamb Pasanda
Making this Royal Lamb Pasanda is honestly simpler than you’d expect, though it does require a bit of patience. The secret is letting time do most of the work while you sit back and let those gorgeous aromas fill your kitchen.
Start by heating that 30ml of ghee in a heavy-bottomed pot over medium-high heat. You want it nice and hot but not smoking, because burnt ghee tastes about as appealing as it sounds.
Once it’s shimmering, toss in your 800g of cubed lamb shoulder along with the 30ml of ground turmeric.
Now here’s where things get satisfying, brown that lamb properly. We’re talking golden edges, not just a quick sear. This takes about 6-8 minutes, stirring occasionally so everything gets evenly coated in that beautiful yellow turmeric. Don’t rush this step because you’re building flavor from the ground up.
Pour in your 500ml of curry base sauce and bring everything to a gentle simmer. This is where patience becomes your best friend, cover that pot and let it bubble away for about 90 minutes. Yes, 90 minutes. I know it seems like forever, but that’s how tough lamb shoulder transforms into fork-tender perfection.
Check on it every 20 minutes or so, giving it a stir and making sure nothing’s sticking to the bottom. If it looks like it’s getting too thick or aggressive with the bubbling, just turn the heat down a notch.
Once your lamb is tender enough to cut with a fork, it’s time for the magic finale. Stir in 50g of ground almonds, 30ml of sugar, 50g of sultanas, 100g of creamed coconut, and 15ml of garam masala.
The creamed coconut might look chunky at first, but it’ll melt into silky smoothness as you stir.
Finally, pour in that 125ml of single cream and let everything simmer together for about 10 minutes. This final simmer lets all those flavors meld while the sauce reaches that perfect consistency that coats the back of a spoon without being too thick or too thin.
Rich & Creamy Royal Lamb Pasanda Substitutions and Variations
While this Royal Lamb Pasanda recipe is pretty spectacular as written, I totally get that sometimes you need to work with what’s in your pantry or accommodate different dietary needs.
No lamb shoulder? Beef chuck roast works beautifully, though it might need extra cooking time. For lighter options, chicken thighs deliver amazing results.
Can’t find ghee? Regular butter does the trick perfectly fine.
Missing creamed coconut? Coconut milk creates that same luscious texture I’m after.
For dairy-free versions, coconut cream replaces the single cream wonderfully.
Want more heat? A pinch of cayenne pepper transforms this mild curry into something with serious kick.
What to Serve with Rich & Creamy Royal Lamb Pasanda
Since this Royal Lamb Pasanda brings such rich, creamy flavors to the table, you’ll want sides that complement without competing.
I always reach for basmati rice first—it’s like a fluffy cloud that soaks up every drop of that luxurious sauce.
Naan bread? Absolutely essential for sauce-scooping duty. Think of it as your edible spoon.
For balance, I’ll add cooling cucumber raita or a simple yogurt sauce. The tangy contrast cuts through all that richness beautifully.
A light salad with crisp lettuce and tomatoes works too, giving your palate a fresh break between those indulgent bites.
Final Thoughts
There’s something magical about a dish that transforms humble lamb shoulder into restaurant-quality luxury right in your own kitchen.
This royal pasanda proves you don’t need a fancy culinary degree to create something truly special.
The beauty lies in its simplicity.
Sure, it takes time, but most of that’s hands-off simmering. While the lamb bubbles away, you can catch up on your favorite show or tackle that pile of laundry.
I guarantee this creamy, aromatic curry will become your go-to comfort food.
Rich, satisfying, and absolutely worth every minute.
Royal Lamb Pasanda
Equipment
Ingredients
- 800 g lamb shoulder cubed
- 30 ml ghee
- 30 ml ground turmeric
- 500 ml curry base sauce
- 50 g ground almonds
- 30 ml sugar
- 50 g sultanas
- 100 g creamed coconut
- 15 ml garam masala
- 125 ml single cream
Instructions
- Heat ghee in a large heavy-bottomed pan over medium-high heat.
- Add cubed lamb and turmeric, browning the meat on all sides.
- Pour in curry base sauce and bring to a simmer.
- Reduce heat to low and simmer for 90 minutes until lamb is tender.
- Stir in ground almonds, sugar, sultanas, creamed coconut, and garam masala.
- Add single cream and mix well.
- Simmer for final 10 minutes until sauce is rich and thick.
- Serve immediately with rice or naan bread.
Notes
Nutrition
Frequently Asked Questions
Can I Make Lamb Pasanda in Advance and Reheat It?
Yes, I’d recommend making lamb pasanda in advance since it actually improves the flavors. I’ll store it refrigerated for up to three days and reheat gently, adding cream if needed.
How Do I Store Leftover Lamb Pasanda and for How Long?
I’d store your leftover lamb pasanda in the refrigerator for up to three days in an airtight container. You can also freeze it for up to three months for longer storage.
What’s the Difference Between Lamb Pasanda and Other Lamb Curries?
I’ll explain how lamb pasanda differs from other lamb curries. It’s uniquely mild, creamy, and sweet with almonds, coconut, and cream, while most lamb curries are spicier with tomato-based sauces.
Can I Freeze Cooked Lamb Pasanda for Later Use?
Yes, you can freeze cooked lamb pasanda for up to three months. I’d recommend cooling it completely first, then storing in freezer-safe containers. Thaw overnight in the fridge before reheating gently.
Why Is My Lamb Pasanda Not as Creamy as Restaurant Versions?
Your pasanda might lack creaminess because you’re not using enough cream or coconut. I’d suggest adding more single cream gradually, ensuring the creamed coconut fully dissolves, and simmering gently to develop richness.