Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or microwave, adding a bit of water or cream to refresh the sauce.
Variations:
Protein Swap: Try using chicken or beef instead of lamb.
Vegan Version: Replace lamb with firm tofu or mushrooms and use plant-based yogurt and cream.
Nut-Free: Omit the nuts or substitute with sunflower seeds for a similar texture.
FAQs:
Q: Can I make Lamb Pasanda ahead of time?
Yes! It often tastes even better the next day after the flavors have developed.
Q: Is Pasanda very spicy?
Not at all. It’s known for its mild, aromatic flavor, but you can increase the chili powder for heat.
Q: Can I freeze Lamb Pasanda?
Absolutely. Cool completely and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
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