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Lamb Pasanda is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
If you prefer a dairy-free version, substitute coconut cream for the heavy cream, and use dairy-free yogurt and coconut milk.
For an extra burst of flavor, squeeze fresh lime juice over the dish just before serving.
Variations:
Vegetarian Option: Replace the lamb with paneer or tofu for a vegetarian alternative. Simply cook the vegetables and sauce as directed and add the paneer at the end.
Extra Spicy: Add a couple of chopped green chilies or a pinch of chili powder to ramp up the heat.
Nutty Twist: Use cashew paste in place of ground almonds for a richer, creamier texture.
FAQ:
Q: Can I use a different cut of lamb?
A: Yes, while lamb shoulder is ideal for its tenderness, you can also use lamb leg or neck if you prefer. Just adjust the cooking time for tougher cuts.
Q: Can this recipe be made ahead of time?
A: Absolutely! In fact, the flavors improve the next day. Simply reheat gently and enjoy the rich, spiced sauce.
Q: Can I freeze Lamb Pasanda?
A: Yes, Lamb Pasanda can be frozen for up to 3 months. Let it cool completely before placing it in an airtight container or freezer bag. Thaw overnight in the fridge before reheating.
This Lamb Pasanda recipe delivers a tender, flavorful dish that’s sure to be a hit at your dinner table. The combination of aromatic spices and creamy sauce creates a mouthwatering experience that’s both comforting and indulgent. Enjoy this dish as part of your next celebration or cozy night in!
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