Lamb Pasanda: A Rich and Creamy Indian Classic

Heat vegetable oil in a large saucepan over medium heat. Add the lamb cubes and sauté until browned on all sides. Once browned, remove the lamb and set aside.

2. Sauté the Aromatics
In the same pot, add the chopped onion and cook until tender and golden. Add the minced garlic and grated ginger, then cook for an additional 1-2 minutes until fragrant.

3. Add the Spices
Stir in the turmeric, ground coriander, cumin, cinnamon, and cardamom. Let the spices cook for another minute to release their full flavor.

4. Incorporate Yogurt and Almonds
Add the yogurt, ground almonds, and tomato puree to the pot. Stir everything together until you form a smooth paste-like mixture.

5. Simmer the Lamb
Return the browned lamb to the pot and pour in the stock. Bring the mixture to a simmer, then cover the pot and let it cook over low heat for about 45 minutes, stirring occasionally.

6. Add Cream and Garam Masala
Stir in the heavy cream (or coconut milk) and garam masala. Cook for an additional 10 minutes, allowing the sauce to thicken slightly and the flavors to meld together.

7. Season and Garnish
Season with salt and black pepper to taste. Garnish with sliced almonds and fresh cilantro before serving.

Serving and Storage Tips