kdolu Lamb Pasanda is a luxurious and flavorful dish that originates from the royal kitchens of the Mughal Empire. Known for its tender lamb slices marinated in yogurt and spices, then cooked in a rich, creamy sauce, this dish has stood the test of time and remains a favorite in Indian, Pakistani, and Bangladeshi cuisines.
What is Lamb Pasanda?
The term “Pasanda” comes from the Urdu word “pasande,” meaning “favorite.” Traditionally, it refers to prime cuts of meat, usually lamb or goat, that are flattened into thin slices. These slices are marinated and then cooked in a mildly spiced, creamy sauce, making Lamb Pasanda a dish that’s both rich in flavor and history.The New Yorker+2Red Online+2Wikipedia+2Wikipedia
The History Behind Lamb Pasanda
Lamb Pasanda has its roots in the Mughal era, where it was considered a dish fit for royalty. The Mughals, known for their love of rich and aromatic dishes, often prepared Pasanda using the finest cuts of meat, marinated in yogurt and spices, and cooked to perfection. Over time, this dish spread across the Indian subcontinent, adapting to regional tastes and ingredients.
Ingredients You’ll Need
To prepare Lamb Pasanda, gather the following ingredients:
For the Marinade:
- 500g lamb leg or shoulder, thinly sliced
- 200g plain yogurt
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- 1 tsp garam masala
- 2 tsp grated ginger
- 2 tsp minced garlic
- Salt to tasteThe Guardian+3Monchef+3Mamta’s Kitchen+3git.macropus.org+1Monchef+1Mamta’s Kitchencurry-pot.com
For the Sauce:
- 2 tbsp ghee or vegetable oil
- 1 large onion, finely sliced
- 4 green cardamom pods
- 1 cinnamon stick
- 2 tbsp ground almonds
- 100ml double cream
- 150ml water or chicken stock
- Fresh coriander leaves for garnishAwesome Cuisine+8rajivskitchen.blogspot.com+8Red Online+8Red Online+13Monchef+13Eat Welsh Lamb and Welsh Beef+13Khin’s Kitchen+2Mamta’s Kitchen+2Eat Welsh Lamb and Welsh Beef+2Eat Welsh Lamb and Welsh Beef
Step-by-Step Cooking Instructions
- Marinate the Lamb
In a large bowl, combine the yogurt, ground spices, ginger, garlic, and salt. Add the lamb slices, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.Monchef
- Prepare the Sauce Base
Heat the ghee or oil in a large pan over medium heat. Add the sliced onions and cook until they turn golden brown. This process may take about 10-15 minutes. Add the cardamom pods and cinnamon stick, cooking for an additional 2 minutes to release their aromas.
- Cook the Lamb
Add the marinated lamb slices to the pan, cooking until they are browned on all sides. This should take about 5-7 minutes. Stir in the ground almonds, followed by the water or chicken stock. Bring the mixture to a gentle simmer, cover, and cook for 45 minutes to 1 hour, or until the lamb is tender.
- Finish with Cream
Once the lamb is tender, stir in the double cream, allowing the sauce to thicken slightly. Adjust the seasoning with salt if necessary. Garnish with fresh coriander leaves before serving.
Serving Suggestions
Lamb Pasanda pairs wonderfully with:
- Steamed basmati rice
- Naan or paratha bread
- A side of cucumber raita
- Pickled onions or mango chutneyAwesome Cuisine+9Red Online+9rajivskitchen.blogspot.com+9Awesome Cuisine+1Red Online+1
Nutritional Information
Lamb is a rich source of high-quality protein and essential vitamins and minerals, including iron, zinc, and vitamin B12. The yogurt and almonds in the dish provide beneficial probiotics and healthy fats, respectively. However, due to its creamy nature, Lamb Pasanda is best enjoyed in moderation as part of a balanced diet.
Variations of Lamb Pasanda
- Chicken Pasanda: Substitute lamb with chicken breast or thighs for a lighter version.
- Vegetarian Pasanda: Use paneer or tofu in place of meat for a vegetarian-friendly dish.
- Nut-Free Pasanda: Omit the ground almonds and use coconut cream for a nut-free alternative.Red Online
FAQs
Q: Can I make Lamb Pasanda ahead of time?
Yes, Lamb Pasanda can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened.Awesome Cuisine
Q: Is Lamb Pasanda spicy?
Lamb Pasanda is known for its mild and creamy flavor profile. However, you can adjust the heat by adding more or less chili powder to suit your taste.Awesome Cuisine
Q: Can I freeze Lamb Pasanda?
Absolutely. Allow the dish to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.Pinch of Nom
Q: What cut of lamb is best for Pasanda?
Boneless leg or shoulder cuts are ideal for it, as they become tender and flavorful when cooked slowly.
Q: Can I use store-bought garam masala?
Yes, store-bought garam masala works well. However, for a more authentic flavor, consider making your own blend at home.
Conclusion
Lamb Pasanda is a testament to the rich culinary heritage of the Indian subcontinent. Its creamy texture, tender meat, and aromatic spices make it a dish that’s both comforting and indulgent. Whether you’re preparing it for a special occasion or a cozy family dinner, Lamb Pasanda is sure to impress.
For more authentic recipes and cooking tips, visit Awesome Cuisine and Khin’s Kitchen.
