Platter of lamb pasanda curry served over a bed of rice

This Lamb Pasanda is the perfect comfort meal when curry cravings have you itching to order ALL the dishes on your food delivery app.

I say put the phone away and make this easy curry yourself instead – it’s fakeaway night! If you aren’t a fan of lamb you can use beef instead.

I love cooking curries in my crockpot as they need minimal prep and are always super yummy! You don’t even need to brown the meat or fry the onions – this is practically a dump it all in, set and forget curry recipe.

Pasanda Curry

According to my research, “pasanda” means favourite. My ancient curry cookbook claims “passanda”, spelled slightly differently, means thin slice of meat.

Either way this mildly spiced creamy curry, similar to a Korma, is definitely a favourite in our house! Traditionally it is made with lamb, mutton or beef but prawn and chicken versions are also popular.

I decided to use diced lamb leg steaks in this Lamb Pasanda recipe as they are both tender and lean. Feel free to use lamb neck, or diced shoulder of lamb.

I have simplified and given my own spin to this pasanda curry – it tastes incredibly rich, mild and comforting.

Bowl of creamy lamb pasanda with toasted flaked almonds, coriander and chilli garnish

Here’s What You Will Need

Onion, garlic, ginger, ground almonds, spices and fresh tomatoes make up our curry base
Lamb leg steaks or braising beef steak
Cream or soya cream – use single cream or double cream
Yogurt – most recipes include both cream and yogurt. I left it out because I realised I didn’t have any and my pasanda ended up a bit more spicy as a result!
Toasted flaked almonds to garnish
Chopped coriander, chilli and red onion to garnish

How to Make Slow Cooker Lamb Pasanda

↓ For the full ingredients and detailed method, jump to the recipe card.

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.

making curry paste in a mini food processor collage

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.

Diced lamb and curry paste in a slow cooker

Stir in the cream and yogurt and check the seasoning, adding salt and pepper as needed.

Serve over rice or cauliflower rice, garnished with flaked toasted almonds and coriander.

close up on a platter of lamb curry garnished with coriander, onions and diced chilli

Pasanda Curry on the Hob

Make the curry base in a food processor. Heat the ghee in a large pan and brown the lamb for a few minutes.

Stir in the curry paste and hot stock and bring to a simmer. Cover the pan and cook over low heat until the meat is tender (60-90 minutes). Stir in the cream and yogurt and heat through before serving.

Pasanda Tips and Variations

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!
My lamb pasanda is also, surprisingly, 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.

Creamy mild lamb curry served on a bed of rice with coriander, onion and chilli garnish

Storing and Freezing

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 lamb pasanda 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.