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Tender lamb slices simmered in a luxurious, creamy gravy of yogurt, almonds, and fragrant spices. This classic Mughlai dish is mildly spiced and rich in flavor, perfect for a special dinner.
For 4 servings
Marinate the Lamb
Prepare the Onion and Almond Pastes
Sauté Aromatics and Sear the Lamb
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Tender lamb slices simmered in a luxurious, creamy gravy of yogurt, almonds, and fragrant spices. This classic Mughlai dish is mildly spiced and rich in flavor, perfect for a special dinner.
This mughlai recipe takes 80 minutes to prepare and yields 4 servings. At 548.14 calories per serving with 43.36g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build and Simmer the Gravy
Finish and Garnish
Replace lamb with boneless, skinless chicken thighs. Reduce the final simmering time to 20-25 minutes, or until the chicken is cooked through.
For a nut-free version, substitute almonds with 3 tablespoons of white poppy seeds (khus khus), soaked in warm water for 30 minutes and ground into a fine paste.
Add 2 tablespoons of ground cashews along with the almonds for an even creamier and richer texture.
Add 1-2 slit green chilies along with the whole spices for a bit of heat that complements the creamy gravy.
Lamb is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Almonds provide monounsaturated fats, which are beneficial for heart health. They contribute to the creamy texture while adding valuable nutrients like Vitamin E.
This dish contains important minerals like iron and zinc from lamb, which are vital for energy production, immune function, and preventing anemia.
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help support a healthy gut microbiome and aid in digestion.
Lamb Pasanda is a classic dish from Mughlai cuisine, which originated in the imperial kitchens of the Mughal Empire. The name 'Pasanda' comes from the Urdu word 'pasande,' meaning 'favorite,' referring to the prime cut of meat traditionally used.
Lamb Pasanda is a rich and indulgent dish due to the use of ghee, cream, and nuts. It is high in protein from the lamb and provides healthy fats from the almonds. However, it is also high in calories and saturated fat, so it's best enjoyed in moderation as part of a balanced diet, perhaps for special occasions.
A typical serving of this Lamb Pasanda (around 310g) contains approximately 550-650 calories. The exact number can vary based on the fat content of the lamb, cream, and the amount of ghee used.
Curdling usually happens when cold curd is added to a hot pan too quickly. To prevent this, ensure your curd is at room temperature, whisk it well until smooth, and always add it on the lowest heat while stirring continuously until it's fully incorporated.
Yes. Follow the steps until searing the lamb. Then add the curd, pastes, and water. Cook on high pressure for 15-20 minutes (or 4-5 whistles). Let the pressure release naturally. Open the lid, and finish with cream and garam masala on low heat.
Store leftover Lamb Pasanda in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or milk to loosen the gravy if it has thickened. Avoid microwaving as it can make the lamb tough and cause the cream-based gravy to separate.