How To Make Lamb Pasanda

How To Make Lamb Pasanda

How To Make Lamb Pasanda

Today I am going to share with a delicious Mughlai lamb special Lamb Pasanda, let’s see How To Make Lamb Pasanda.

Pasanda in Urdu language means ‘favorite’.  Lamb pasanda is also known Lamb Mughlai, a super delicious, a very rich lamb delicacy made with lamb cooked in flavorful sauce with lots almonds, poppy seeds, fried onion, yogurt and Indian spices.

If you would like to read more about different curries, click here .

If you would like watch video, click the link below.

Lamb Pasanda Recipe With Step By Step Photos..

1.Dry roast almonds, cloves, cinnamon, cardamom, pepper corns and pepper corns

How To Make Lamb Pasanda

2.Grind to smooth powder

How To Make Lamb Pasanda

3.marinate lamb with dry roasted powder, turmeric, chilly, ginger-garlic paste and salt

How To Make Lamb Pasanda

4.Fry onions until golden brown

How To Make Lamb Pasanda

5.Take the fried onions in blender

How To Make Lamb Pasanda

6.Coarsely grind it

How To Make Lamb Pasanda

7.Cook marinated pork over a high flame for 4 minutes

How To Make Lamb Pasanda

8.Add yogurt

How To Make Lamb Pasanda

9. Cook over simmering flame

How To Make Lamb Pasanda

10.Cook until done


11. Add coarsely ground onion and adjust the seasoning




  • Lamb -750 gms
  • Almonds – 10
  • Cloves -6
  • Cinnamon – 1 inch piece
  • Cardamom – 3
  • Pepper corns – 1 Tsp
  • Cumin seeds – 1 tsp
  • Poppy seeds – 1 Tsp
  • Turmeric – 1 Tsp
  • Kashmiri chilly powder – 2 Tsp
  • Ginger-garlic paste – 1 Tsp
  • Salt to taste
  • Onion – 2 sliced
  • Vgetable oil – 1 cup (for frying onion)
  • Yogurt – 1/2 cup
  • Coriander powder -1 tsp


  1. To begin with, heat up a skillet.
  2. Add almonds, cinnamon, pepper corns, cardamom seeds, cloves and cumin seeds.
  3. Dry roast over a slow flame for 2 minutes.
  4. Add poppy seeds and mix well. Turn off the fire.
  5. Let it cool down and grind to a powder.
  6. Marinate the lamb with above powdered spices, turmeric, chilly powder and salt.
  7. Refrigerate for an hour before cooking.
  8. Next step is to fry onion.
  9. Heat up vegetable and fry onion.
  10. When golden brown in color, remove from fire and let the oil drain.
  11. Coarsely grind the brown onion and set aside.
  12. To cook the lamb, heat up vessel.
  13. Add vegetable oil, when the oil is hot add marinated lamb.
  14. Cook over a high heat for about 4-5 minutes,
  15. Reduce the flame to low, add beaten yogurt.
  16. Mix well and add coriander powder.
  17. Cook over a simmering flame, cover with a lid.
  18. Be sure to remove the lid and stir occasionally.
  19. Add water if needed (as per your desired consistency).
  20. When the lamb is done, add coarsely ground onion.
  21. Cook another 5 minutes.
  22. Adjust the seasoning and serve hot.

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Bone Appetite & Happy Cooking!



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