ADVERTISEMENT
Serving: Serve hot with steamed basmati rice, warm naan, or parathas for a traditional Indian meal experience.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more overnight! Gently reheat on the stove over low heat, adding a splash of cream or broth if needed.
Variations:
Chicken Pasanda: Substitute the lamb with boneless chicken thighs for a quicker version.
Spicy Kick: Add chopped green chilies or a pinch of cayenne if you prefer a spicier pasanda.
Nut-Free: Skip the ground almonds and use a few tablespoons of coconut cream instead for a nut-free but still creamy result.
Vegetarian Option: Use cubes of paneer or hearty vegetables like mushrooms and cauliflower instead of lamb.
FAQ:
Q: Can I use another cut of lamb?
A: Yes! Lamb leg meat or even stewing lamb works well; just ensure it simmers long enough to become tender.
Q: Is coconut milk a good substitute for cream?
A: Absolutely. Coconut milk not only keeps the dish dairy-free but also adds a subtle sweetness that complements the spices beautifully.
Q: How do I prevent the yogurt from curdling?
A: Use full-fat yogurt and stir it in after reducing the heat slightly to prevent curdling. Adding yogurt gradually while stirring also helps.
Q: Can I make Lamb Pasanda ahead of time?
A: Definitely! In fact, making it a day in advance allows the flavors to deepen and makes it even more delicious when reheated.
Would you also like a second shorter version for social media posts (like a caption or mini-recipe)?
Let me know! 📚✨
ADVERTISEMENT
