Lamb Pasanda

Can be used as part of an Indian meal

1 hour 10 minutes


  • 2lbs Lean Cubed Lamb
  • 1 Finely Chopped Onion
  • 1oz Butter
  • 1-2 Cloves Crushed Garlic
  • 1 Level Teaspoon Ground Coriander
  • 1 Level Teaspoon Ground Ginger
  • 1 Level Teaspoon Ground Turmeric
  • Salt & Pepper
  • ΒΌ pt Water
  • 2oz Creamed Coconut
  • 1 x 5oz Carton Double Cream
  • 2oz Ground Almonds
  • 2 Level Teaspoons Flaked Almonds
  • Rice to Serve


  1. In a large flameproof casserole fry onion in butter until soft
  2. Add coriander, ginger, turmeric and fry for 2 mins, stirring
  3. Cover and simmer gently for about 1 hour until lamb is tender, adding a little water as nessecary to provent sticking to dish (do not make it too wet)
  4. Mix together cream and ground almonds, stir into lamb. Break up coconut and add. Stir well then simmer until thick.

Make a rice border, add lamb & sprinkle on almonds. Serve with mango chutney & naan bread.