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Lamb pasanda with basmati rice

Lamb pasanda is a mild Mughal curry made from lamb shoulder marinated in yogurt, then simmered in a creamy almond sauce, served with basmati rice. For 4 people, it takes 90 minutes at a medium difficulty level, for about €4.10 per person. The key to success is marinating time, the longer it sits, the more tender the lamb becomes.

Tonight, a gentle Mughal curry, lamb braised until it melts in a yogurt marinade, in a creamy almond sauce, no heat at all.

Lamb pasanda with basmati rice
Total time
1 h 30
Difficulty
Medium
Cost per person
€4.10
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Lamb pasanda is the curry you serve to people who claim they don't like spicy food. The almond and cream sauce wraps the meat in a gentle, velvety texture, fragrant with cardamom and garam masala but never hot on the tongue. Marinated then slowly simmered, the lamb nearly falls apart at the touch of a fork, and the basmati rice soaks up every bit of that sauce.

This is a dish for a Sunday when you have time to let it simmer, or a weeknight if you mix the marinade that morning. It wins over anyone who wants fragrance without heat, which makes it a safe bet for guests trying Indian cooking for the first time. Mon Chou suggests it in fall and winter, when you want something warming that still feels gentle.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 700 g

Dairy

  • Plain yogurt 2
  • Heavy cream 10 cl

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Fresh ginger 1 piece

Pantry

  • Ground almonds 60 g
  • Garam masalaoften in the pantry 2 tsp
  • Cardamom podsoften in the pantry 4
  • Turmericoften in the pantry 1 tsp
  • Basmati riceoften in the pantry 300 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Lactose, Tree nuts

The step by step recipe

  1. Cut the lamb into cubes and let it marinate with the yogurt, grated garlic and ginger, garam masala, and turmeric. 30 min

    A longer marinade, up to overnight, makes the meat very tender.

  2. Sauté the sliced onions with the crushed cardamom pods in the oil until golden. 12 min

    Crush the cardamom pods in a mortar or with the flat side of a knife.

  3. Add the marinated lamb, cover, and let it simmer over low heat. 45 min

    Keep the heat low and the lid on, never a hard boil, so the meat falls apart.

  4. Stir in the ground almonds and cream, and let the sauce thicken for a few minutes.

    The almonds thicken the sauce and give it its signature velvety texture.

  5. Cook the basmati rice in salted water and serve with the lamb. 12 min

    Rinse the basmati rice three times in cold water for a lighter texture.

Our tips to get it right

  • Pick a well marbled lamb shoulder rather than a lean cut, the fat renders during cooking and enriches the sauce.
  • If the sauce looks too thin at the end, uncover the pot for the last five minutes so it reduces without drying out the meat.
  • Taste and adjust the salt only at the end, the cream and almonds mellow the flavors quite a bit during cooking.

The variations

  • Swap the lamb for chicken pieces, which cuts the simmering time down to about 25 minutes.
  • For a vegetarian version, use chickpeas and sweet potato chunks instead of the meat.
  • To save time, mix the marinade the night before and start cooking as soon as you're home, the simmering stays the only step you can't rush.

What to serve it with

  • Warm naan bread
  • Mango chutney
  • Spiced black tea

Storage

Lamb pasanda keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the rice. Reheat gently in a saucepan with a splash of water to loosen the sauce.

Questions about this dish

Can I use ground hazelnuts instead of ground almonds?

Yes, the texture stays similar but the flavor shifts slightly, rounder and less distinct. Almonds stay closer to the traditional pasanda taste.

Do I have to marinate the lamb?

It's not required but strongly recommended, the marinade tenderizes the meat and carries the spices deep inside. Even one hour already makes a real difference.

Can this curry be made ahead for a dinner with friends?

Yes, it's actually better that way, the flavors blend more as it sits overnight. Reheat it gently the next day before serving.

How do I know when the lamb is simmered enough?

The meat should pull apart easily with a fork, without any resistance. If it still feels tough, keep simmering on low heat in ten minute increments.

How long does it take to make a lamb pasanda with basmati rice?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a lamb pasanda with basmati rice?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb pasanda with basmati rice cost?

About €4.10 per serving, or €16.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Always check the labels of the products you buy.

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