Instant Pot Lamb Pasanda
Our luxuriously creamy Instant Pot Lamb Pasanda is ready in a hurry for less than 400 calories per serving – crunchy, toasted almond flake topping included! Better for you and your budget than restaurant versions, this mildly-spiced wonder is sure to be a hit with the whole family.
Also in these categories:
NutritionPer Serving
- Calories378
- Carbs15g
- Protein49g
- Fat13g
- Saturates5.5g
- Sugars7.4g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If our hugely-popular Oven-baked Pasanda Curry recipe is already a staple on your midweek menu, you’ll fall in love with this Instant Pot Lamb Pasanda. We’ve kept the aromatic flavours mild to medium spicy, so it’s the perfect dish for a family-friendly, Indian-style fakeaway night!
We’ve simmered our lamb chunks until fall-off-the-fork tender, in a silky blend of dairy-free coconut milk, store cupboard staples, herbs and spices. The result is a luxuriously rich, curry house inspired sauce, with all the flavours you’d expect, for a fraction of the calories.
Our version uses reduced-fat cream cheese instead of low-fat cream cheese, so that your leftovers will freeze and reheat without losing the velvety deliciousness of fresh portions. Trust us, you won’t regret adding this one to your batch-cook rotation!
This recipe is just as delicious served from your Oven or Slow Cooker.
What diets is this Instant Pot Lamb Pasanda suitable for?
Instant Pot Lamb Pasanda recipe is suitable for gluten-free diets.
It can be made dairy-free, as long as you swap out the following ingredients for alternatives;
- Reduced-fat cream cheese
Please make sure to double-check all of your ingredients, if you’re cooking for people with allergies.
Do you need any special ingredients to make Instant Pot Lamb Pasanda?
We’ve used a budget-friendly combination of easy-to-find ingredients for this recipe, including dairy-free coconut milk alternative. You should be able to find it in most supermarkets under various brands, including Alpro and Oatly.
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‘First time I made this, why did I wait so long? Very easy to put together for the instant pot. It is spicy - I did put in hot chilli powder will use mild/medium next time, it is delicious and has a sweetness to it. Definitely a winner in our house.’
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An Instant Pot is so handy for cooking up slimming-friendly recipes in a hurry.
Alpro coconut milk alternative is usually available in supermarkets, or on Amazon.
How many calories are in this Instant Pot Lamb Pasanda?
There are 378 calories per portion in this Instant Pot Lamb Pasanda, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
Instant Pot Lamb Pasanda is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Spray the inside of the Instant Pot with low-calorie cooking spray and set to ‘sauté.’
Step 2
Add the onion, garlic, ginger and red chilli and sauté gently for 5-10 minutes, stirring, until softened.
Step 3
Add the diced lamb, garam masala, ground turmeric, ground cumin, ground coriander and chilli powder. Stir well and sauté gently for 2-3 minutes, until the lamb is sealed on all sides.
Step 4
Add the coconut dairy-free milk alternative, ground almonds, salt and sweetener or sugar and stir well. Close the lid and lock. Set to pressure cook, high, and set the timer for 30 minutes. After 30 minutes cooking, release the pressure using natural pressure release. When the float valve has gone down, open the lid.
Step 5
If the sauce needs reducing further to thicken it, sauté with the lid off for about 5 minutes or until thickened. The curry will be ready when the lamb is very tender, and the sauce has thickened.
Step 6
Turn off the Instant Pot and stir in the cream cheese, until completely blended. Scatter a few toasted flaked almonds and chopped coriander leaves on top, if using, and serve with a small portion of steamed basmati rice (or other accompaniments of choice).
What could I serve with this Instant Pot Lamb Pasanda?
You’ll love this mild, creamy fakeaway with a fluffy portion of basmati rice, or you can turn it into an Indian-style feast alongside the following tasty dishes:
How do you know when Instant Pot Lamb Pasanda is cooked?
You should cook this Instant Pot Lamb Pasanda until the lamb chunks are very tender, and the sauce has reduced and thickened. This will take around half an hour in an Instant Pot.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe.
How long can you keep Instant Pot Lamb Pasanda in the fridge?
Once you’ve served this Instant Pot Lamb Pasanda, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Instant Pot Lamb Pasanda in the fridge for roughly 1-2 days or so.
Can I freeze Instant Pot Lamb Pasanda?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer.
How do I reheat Instant Pot Lamb Pasanda?
To reheat Instant Pot Lamb Pasanda from chilled, place it in a microwave-proof container with a loose-fitting lid. Hear for around 4-7 minutes, until piping hot throughout. You can also reheat Instant Pot Lamb Pasanda in a covered saucepan on the hob – keep stirring until it’s piping hot.
For frozen leftovers, defrost thoroughly overnight in the fridge before reheating. Place in a microwave-proof container with a loose-fitting lid, and heat for 4-7 minutes until it’s piping hot and ready to serve.
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Instant Pot Lamb Pasanda
Our luxuriously creamy Instant Pot Lamb Pasanda is ready in a hurry and low on calories – crunchy, toasted almond flake topping included!
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Prep Time
15 MINS
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Cook Time
45 MINS
- KCals 378
- Carbs 15G
Instructions
- Spray the inside of the Instant Pot with low-calorie cooking spray and set to 'sauté’.
- Add the onion, garlic, ginger and red chilli and sauté gently for 5-10 minutes, stirring, until softened.
- Add the diced lamb, garam masala, ground turmeric, ground cumin, ground coriander and chilli powder. Stir well and sauté gently for 2-3 minutes, until the lamb is sealed on all sides.
- Add the coconut dairy-free milk alternative, ground almonds, salt and sweetener or sugar and stir well. Close the lid and lock. Set to pressure cook, high, and set the timer for 30 minutes. After 30 minutes cooking, release the pressure using natural pressure release. When the float valve has gone down, open the lid.
- If the sauce needs reducing further to thicken it, sauté with the lid off for about 5 minutes or until thickened. The curry will be ready when the lamb is very tender, and the sauce has thickened.
- Turn off the Instant Pot and stir in the cream cheese, until completely blended. Scatter a few toasted flaked almonds and chopped coriander leaves on top, if using, and serve with a small portion of steamed basmati rice (or other accompaniments of choice).
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Recipe notes
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2 comments
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StephenSunday 15th December 2024
Can I use chicken instead of lamb ?
HollyTuesday 17th December 2024
Hey Steph, we haven’t tested this version of the recipe using chicken but it should be okay. Alternatively we have the Oven Baked Pasanda Curry recipe that uses chicken. Hope that helps!
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