Royal Lamb Pasanda
This luxurious lamb pasanda transforms tender cubed lamb shoulder into a rich, aromatic curry fit for royalty. With its creamy coconut base, sweet sultanas, and warming spices, this restaurant-quality dish brings authentic Indian flavors straight to your dinner table.
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Servings: 4
Calories: 685kcal
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
For extra tender lamb, marinate cubed meat in yogurt and spices for 2-4 hours before cooking
If curry base sauce is unavailable, substitute with a mixture of tomato puree, onions, garlic, and ginger
Double cream can be used instead of single cream for an even richer finish
Dish tastes even better the next day as flavors develop - store in refrigerator and reheat gently
Freeze portions without cream added for up to 3 months, then add cream when reheating
Adjust sweetness by adding more or less sugar according to taste preference
For a nuttier flavor, toast the ground almonds in a dry pan before adding
Nutrition
Calories: 685kcal | Carbohydrates: 8g | Protein: 48g | Fat: 48g | Saturated Fat: 28g | Cholesterol: 165mg | Sodium: 420mg | Potassium: 785mg | Fiber: 2g | Sugar: 15g