Lamb Pasanda Recipe

Heat the 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 it aside.
Step 2: Cook the Onion, Garlic, and Ginger
In the same pot, add the onion and sauté until soft and golden brown.
Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
Step 3: Toast the Spices
Stir in the turmeric, ground coriander, ground cumin, ground cinnamon, and ground cardamom. Cook for another minute, allowing the spices to toast and release their flavors.
Step 4: Prepare the Paste
Add the yogurt, ground almonds, and tomato puree, stirring well to form a smooth paste.
Step 5: Simmer the Lamb
Return the seared lamb to the pot and pour in the stock. Bring to a simmer, then cover and cook on low heat for 45 minutes, stirring occasionally.
Step 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.
Step 7: Final Seasoning
Adjust the seasoning with salt and pepper to taste. Garnish with slivered almonds and fresh cilantro before serving.
Serving and Storage Tips