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Serve hot with steamed basmati rice or warm naan bread.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
For best flavor, consume within 24 hours.
Variations:
Substitute lamb with chicken or beef for a different twist.
Use coconut milk instead of cream for a dairy-free version.
Add a handful of raisins or cashews for a touch of sweetness and crunch.
FAQ:
Q: Can I prepare this dish in a slow cooker?
A: Yes! Brown the lamb and sauté the spices on the stovetop first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Q: Is it possible to make this dish spicier?
A: Absolutely! Add chopped green chilies or a pinch of chili powder when cooking the spices.
Q: Can I freeze Lamb Pasanda?
A: Yes, it freezes well. Cool completely before freezing in portions. Thaw overnight in the fridge before reheating.
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