Lamb Pasanda
Thin slices of lamb are gently cooked in a rich Mughlai-style gravy with yogurt, onions, ginger, garlic, and warm spices. The sauce turns silky and mildly spiced, making this a lovely centerpiece with naan or rice.
For 4 servings
- prep · ~15 min
Soak the cashews and prep the lamb.
1.Soak the cashews in warm water for 15 minutes.2.Slice the lamb into thin, even strips if not already cut.3.Whisk the yogurt in a bowl until smooth.TIPThin lamb pieces cook more evenly and stay tender in this mild gravy. - mix · ~2 min
Blend the cashews into a smooth paste.
Drain the soaked cashews and blend them with 2 tbsp of the yogurt and a little water from the measured water until smooth.
- saute · ~9 min
Cook the whole spices and onions.
1.Heat ghee in a heavy pan over medium heat.2.Add bay leaf, green cardamom, cloves, and cinnamon and cook until fragrant, about 30 seconds.3.Add sliced onion and cook until soft and light golden, 6 to 8 minutes.TIPKeep the onions light golden, not deeply browned, so the gravy stays delicate. - saute · ~6 min
Add the aromatics and lamb.
1.Add ginger-garlic paste and green chili and cook for 1 minute.2.Add the lamb and stir over medium-high heat until it loses its raw color, 4 to 5 minutes.3.Stir in coriander powder, red chili powder, turmeric powder, and salt. - simmer · ~30 min
Cook the lamb until tender.
Pour in the remaining water, cover, and cook on low heat until the lamb is tender, 25 to 30 minutes. Stir once or twice so the masala does not catch at the bottom.
TIPAdd a splash of water if the pan looks dry before the lamb softens. - mix · ~4 min
Stir in the yogurt and cashew paste.
Lower the heat. Add the whisked yogurt a little at a time, stirring well after each addition. Stir in the cashew paste until the gravy looks smooth and creamy.
TIPLow heat helps keep the yogurt from splitting. - simmer · ~7 min
Finish the pasanda gently.
Cook uncovered on low heat for 5 to 7 minutes until the gravy thickens lightly and coats the lamb. Stir in garam masala and kewra water at the end.
- garnish
Garnish with cilantro.
- serve
Serve hot with naan or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the lamb evenly and thinly so it cooks quickly and stays tender in the gentle pasanda gravy.
- 2Do not brown the onions too dark; pale golden onions keep the sauce soft-colored and delicately sweet.
- 3Blend the soaked cashews completely smooth, or strain the paste, for the silkiest Mughlai-style finish.
- 4Let the heat drop before adding yogurt, and stir constantly in small additions to prevent curdling.
- 5If the gravy thickens too much after the cashew paste goes in, loosen it with a small splash of hot water.
- 6Kewra water is potent, so add it right at the end and avoid boiling after it goes in.
- 7This curry tastes even better after a short rest, once the lamb absorbs the aromatic gravy.
Adapt it for your goals.
Low-spice
Reduce or skip the green chilies and red chili powder for a gentler, more classic mild pasanda.
nut freeNut-free
Omit the cashews and simmer a little longer after the yogurt for a lighter gravy if avoiding nuts.
richer mughlaiRicher-mughlai
Add a spoon of cream at the end for an even silkier, more festive restaurant-style finish.
beef pasandaBeef-pasanda
Use thin slices of beef instead of lamb, but cook longer until fully tender before adding the yogurt.
Why this is on our healthy list.
Protein-Rich Main Dish
Lamb and yogurt make this a satisfying dish with substantial protein for a hearty meal.
Contains Beneficial Spices
Ginger, garlic, coriander, turmeric, cloves, and cinnamon bring aromatic compounds along with flavor.
Naturally Low in Added Sugar
The gravy gets its body from onions, yogurt, and cashews rather than sweeteners.
Frequently asked questions
Lower the heat first, whisk the yogurt smooth, and add it gradually while stirring continuously.
