Our aromatic, luxuriously creamy Lamb Pasanda is jam-packed with restaurant-inspired flavours, for a fraction of the calories. Using a simple collection of budget-friendly ingredients, each mildly-spiced serving comes in at less than 400 calories – even with the irresistible crunchy, toasted almond flake topping!
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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 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 Instant Pot or Slow Cooker.
What diets is this Lamb Pasanda suitable for?
This 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 or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make 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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How many calories are in this Lamb Pasanda?
There are 392 calories per portion in this 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!
This 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.
Preheat the oven to 160°C.
Spray a medium frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic, ginger and red chilli, and fry 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 fry gently for 2-3 minutes, until the lamb is sealed on all sides, and then transfer into a 26cm diameter casserole dish.
Add the coconut dairy-free milk alternative, ground almonds, salt and sweetener or sugar, and stir well. Cover with a tight-fitting lid, and place in the preheated oven for 1 1/2-2 hours, stirring halfway through – until the lamb is very tender, and the sauce has reduced and thickened.
Remove from the oven 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 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 Lamb Pasanda is cooked?
You should cook this Lamb Pasanda until the lamb chunks are very tender, and the sauce has reduced and thickened. This will take around 1½ to 2 hours in the oven.
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 Lamb Pasanda in the fridge?
Once you’ve served this 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 Lamb Pasanda in the fridge for roughly 1-2 days or so.
Can I freeze 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 Lamb Pasanda?
To reheat 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 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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Our Lamb Pasanda is jam-packed with restaurant-inspired flavours, for less than 400 calories per serving – crunchy topping included!
2 HR 15
- KCals 392
- Carbs 17G
- Preheat the oven to 160°C.
- Spray a medium frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic, ginger and red chilli, and fry 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 fry gently for 2-3 minutes, until the lamb is sealed on all sides, and then transfer into a 26cm diameter casserole dish.
- Add the coconut dairy-free milk alternative, ground almonds, salt and sweetener or sugar, and stir well. Cover with a tight-fitting lid, and place in the preheated oven for 1 1/2-2 hours, stirring halfway through – until the lamb is very tender, and the sauce has reduced and thickened.
- Remove from the oven 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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See what others have to say
Susan KelseyThursday 20th April 2023
Can you do this recipe in a slow cooker?
SharonTuesday 9th May 2023
Hi Susan, yes, you can make this recipe in the slow cooker. You will find the recipe here: Slow Cooker Lamb Pasanda Enjoy the recipe!
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