Lamb Pasanda: A Rich and Flavorful Indian Dish

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the cubed lamb and brown on all sides, about 5-7 minutes. Once browned, remove the lamb from the pot and set aside.
Sauté the Aromatics:

In the same pot, add the chopped onion and sauté until soft and golden, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the Spices:

Stir in the turmeric, ground coriander, ground cumin, ground cinnamon, and ground cardamom. Cook for about 1 minute, allowing the spices to release their flavors.
Make the Sauce:

Add the yogurt and ground almonds to the pot, and stir until well combined with the spices and onions. Then, add the tomato puree and lamb or chicken stock, mixing until everything is fully incorporated.
Simmer the Lamb:

Return the browned lamb to the pot, along with any juices that have accumulated. Stir everything together, then bring to a simmer. Cover and cook for 45-50 minutes, or until the lamb is tender and fully cooked.
Finish the Sauce:

Stir in the heavy cream or coconut milk, and simmer for an additional 5-10 minutes to thicken the sauce. Add garam masala, salt, and pepper to taste, adjusting the seasoning as necessary.
Serve:

Garnish the Lamb Pasanda with slivered almonds and fresh cilantro. Serve with steamed basmati rice or naan bread for a complete meal.
Serving and Storage Tips