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Slow Cooker Lamb Pasanda
4.7 from 20 votes

Slow Cooker Lamb Pasanda

Lamb Pasanda – a rich, creamy and delicious curry with tender chunks of meat cooked with spices, cream and ground almonds. Make it in your slow cooker or the hob and serve with pilau rice and my two ingredient flatbreads.

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 4
Calories: 533 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Curry Paste
  • 2 tomato roughly chopped, large
  • 1 onion , peeled and roughly chopped
  • 3 tbsp ground almonds (or almond flour)
  • 3 garlic peeled, cloves
  • 1 tbsp tomato paste
  • fresh ginger peeled and roughly chopped, small piece
  • 1 tsp cumin ground
  • 1 tsp ground coriander
  • 2 tsp garam masala or mild curry powder
  • ½ tsp chilli powder increase if you like it spicy, mild
  • ½ tsp Turmeric ground
  • 1 tsp salt
  • ½ tsp black pepper ground
  • ½ tsp brown sugar or Sukrin Gold
For the curry
  • 2 tbsp ghee hob version only
  • 480 ml chicken stock hob version only, hot
  • 900 g lamb or beef, 2 pounds) diced
  • 240 ml yogurt optional / see notes, full fat; (1 cup
  • 60 ml cream single or double, 1/4 cup
To serve
  • 3 tbsp almond toasted flakes
  • 2 tbsp Coriander cilantro, freshly chopped
  • 1 red chili pepper thinly sliced, optional
  • red onion optional, thinly sliced

Instructions

In a slow cooker
    Cup of Yum
  1. Put all the ingredients for the curry base in a mini food chopper or a food processor and blitz until you have a thick paste and all the ingredients are blended.
  2. Add this to your slow cooker then stir in the meat until it’s coated. Cook on LOW setting for eight hours or the HIGH setting for four.
  3. Stir in the cream and yogurt and check the seasoning, adding salt and pepper as needed.
  4. Serve over rice or cauliflower rice, garnished with flaked toasted almonds and coriander.
On the hob
  1. Make the curry base in a food processor.
  2. Heat some the ghee oil in a large pan and brown the meat for a few minutes over high heat.
  3. Stir in the curry paste and stock and bring to a simmer. Cover the pan and cook over low heat until the meat is tender.
  4. Stir in the cream and yogurt and heat through before serving.

Notes

  • If you would rather not add yogurt (or have run out like I did!) then double the amount of cream.
  • Lamb Pasanda Tips and Variations
  • Storing and freezing
  • The recipe as written is suitable for a keto diet when served with cauliflower rice. To be honest it’s rich enough to be served on its own!
  • Suitable for the Slimming World plan if you use low fat yogurt and omit the cream. The ground almonds do add a few syns but can be part of your healthy extras :)
  • Use single soya cream or coconut cream for a dairy-free version leaving out the yogurt of course.
  • Replace the lamb with braising steak to make beef pasanda following the same method. If you would like to make chicken pasanda then use skinless and boneless chicken thighs and reduce the cooking time on the hob version to about 30 minutes.
  • Curries ALWAYS taste even better the day after you make them! Make a big batch and keep in the fridge for up to three days.
  • You can also freeze this curry, in portions, for up to three months. Remember to use full fat yogurt and double cream (heavy cream) as they are less likely to split when reheated.

Nutrition Information

Calories 533kcal (27%) Carbohydrates 10g (3%) Protein 52g (104%) Fat 31g (48%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 10g (50%) Cholesterol 196mg (65%) Sodium 775mg (32%) Potassium 835mg (18%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 471IU (9%) Vitamin C 20mg (22%) Calcium 140mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 533

% Daily Value*

Calories 533kcal 27%
Carbohydrates 10g 3%
Protein 52g 104%
Fat 31g 48%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Cholesterol 196mg 65%
Sodium 775mg 32%
Potassium 835mg 18%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 471IU 9%
Vitamin C 20mg 22%
Calcium 140mg 14%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.