Lamb Pasanda Recipe

Heat vegetable oil in a large pot over medium heat. Add the lamb cubes and sear until browned on all sides. 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, cooking for 1-2 minutes until fragrant.
Toast the Spices:

Stir in the turmeric, ground coriander, ground cumin, ground cinnamon, and ground cardamom. Cook for 1 more minute, allowing the spices to toast and release their flavors.
Create the Paste:

Add the yogurt, ground almonds, and tomato puree. Stir to combine, forming a smooth paste.
Simmer the Lamb:

Return the seared lamb to the pot. Pour in the stock and bring to a simmer. Cover and cook on low heat for 45 minutes, stirring occasionally, until the lamb is tender.
Finish the Sauce:

Stir in the cream (or coconut milk) and garam masala. Continue to cook for another 10 minutes, allowing the sauce to thicken slightly.
Season and Garnish:

Adjust the seasoning with salt and pepper. Garnish with slivered almonds and fresh cilantro.
Serving and Storage Tips: