Introduction:
Lamb Pasanda is a rich, creamy, and mildly spiced North Indian dish that dates back to Mughal cuisine. Traditionally made with tender cuts of lamb, this dish is marinated and simmered in a luxurious yogurt and nut-based sauce, making it perfect for special occasions or an indulgent weekend meal.
Ingredients:
700g (1½ lbs) lamb shoulder, cut into cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
½ cup plain yogurt
¼ cup ground almonds or cashews
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon chili powder (adjust to taste)
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