Lamb Pasanda – A Creamy, Aromatic Indian Delight You Must Try!

Ingredients:

1 ½ pounds (700g) lamb shoulder, cut into cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
3 garlic cloves, minced
1-inch piece of ginger, grated
3 tablespoons plain yogurt
2 tablespoons ground almonds
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
1 cup heavy cream or coconut milk
1 cup lamb or chicken stock
2 tablespoons tomato puree
2 teaspoons garam masala
Salt and pepper, to taste
Sliced almonds and fresh cilantro, for garnish

Instructions:

Heat the vegetable oil in a large saucepan over medium heat. Add the lamb cubes and sear until browned on all sides. Remove and set aside.
In the same pot, sauté the onion until soft and golden. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Stir in turmeric, coriander, cumin, cinnamon, and cardamom. Cook for another minute to release their flavors.
Add the yogurt, ground almonds, and tomato puree, mixing well to form a smooth paste.
Return the lamb to the pot and pour in the stock. Bring to a simmer, cover, and cook on low heat for 45 minutes, stirring occasionally.
Stir in the heavy cream (or coconut milk) and garam masala. Simmer for another 10 minutes until the sauce thickens slightly.
Season with salt and black pepper to taste. Garnish with sliced almonds and fresh cilantro.
Serve hot with steamed basmati rice or warm naan bread.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

This dish is rich, creamy, and packed with spices that will transport your taste buds straight to India. Try it today and experience restaurant-quality flavors at home! 🍛🔥