ADVERTISEMENT
Serve hot with basmati rice or warm naan bread.
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently to avoid curdling.
Variations
Substitute lamb with chicken or beef for a different protein.
Use coconut milk instead of cream for a dairy-free version.
Add a handful of raisins or chopped apricots for a touch of sweetness.
FAQ
Q: Can I make this recipe in a slow cooker?
A: Yes, brown the lamb and sauté the aromatics on the stove first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours.
Q: Is this recipe spicy?
A: Lamb Pasanda is mild and creamy but full of warm spices. Adjust chili powder or add fresh chilies if you prefer more heat.
Q: Can I freeze Lamb Pasanda?
A: Yes, it freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
ADVERTISEMENT
