Slow Cooker Lamb Pasanda

  • 15MINS
  • 4HR 15MINS
  • Serves 4
  • 382KCAL

Our luxuriously creamy Slow Cooker Lamb Pasanda is ready when you are, at 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.

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  • Everyday Light pinchofnom.com
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Easy Peasy Slow Cooker Lamb Pasanda pinchofnom.com
5

NutritionPer Serving

  • Calories382
  • Carbs15g
  • Protein49g
  • Fat13g
  • Saturates5.6g
  • Sugars7.6g

Lamb Pasanda - Pinch of Nom Slimming Recipes

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 Slow Cooker 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!

Imagine coming home to lamb chunks simmered 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 tasty served from your Oven or Instant Pot.

What diets is this Slow Cooker Lamb Pasanda suitable for?

This Slow Cooker 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 Slow Cooker 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.

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

NEW TIP
So easy to make in slow cooker it was delicious
At the end I took lid off and let it reduce down to get consistency I wanted
Love this!
We love a take-away Lamb Pasanda but this was so easy to do during my lunch hour, was ready for tea when everyone came home.

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‘An ideal slow cooker recipe as super quick to prep and the lamb goes insanely melt in your mouth tender.’

auntyellenskitchen

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We used a 3.5 litre slow cooker to cook our recipe.

Alpro coconut milk alternative is usually available in supermarkets, or on Amazon.

How many calories are in this Slow Cooker Lamb Pasanda?

There are 382 calories per portion in this Slow Cooker 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 Slow Cooker 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 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.

Step 1 pinchofnom.com

Step 2

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, then transfer to the slow cooker.

Step 2 pinchofnom.com Step 2 pinchofnom.com

Step 3

Add the coconut dairy-free milk alternative, ground almonds, salt and sweetener or sugar and stir well. Cover with the lid and cook on high for 3-4 hours, or until the lamb is very tender and the sauce has reduced and thickened.

Step 3 pinchofnom.com Step 3 pinchofnom.com

Step 4

Turn the slow cooker off 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!).

Step 4 pinchofnom.com

Lamb Pasanda - Pinch of Nom Slimming Recipes

What could I serve with this Slow Cooker 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:

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How do you know when Slow Cooker Lamb Pasanda is cooked?

You should cook this Slow Cooker Lamb Pasanda until the lamb chunks are very tender, and the sauce has reduced and thickened. This will take around 3-4 hours in a slow cooker on the ‘high’ setting.

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 Slow Cooker Lamb Pasanda in the fridge?

Once you’ve served this Slow Cooker 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 Slow Cooker Lamb Pasanda in the fridge for roughly 1-2 days or so. 

Can I freeze Slow Cooker 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 Slow Cooker Lamb Pasanda?

To reheat Slow Cooker 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 Slow Cooker 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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Slow Cooker Lamb Pasanda

Our luxuriously creamy Slow Cooker Lamb Pasanda is ready when you are at 400 calories per serving – crunchy, toasted almond flake topping included!
  • Prep Time
    15 MINS
  • Cook Time
    4 HR 15
  • KCals 382
  • Carbs 15G

Ingredients

  • 500 g diced lean leg of lamb any visible fat removed
  • 2 medium red onions peeled and finely chopped
  • 4 garlic cloves peeled and crushed
  • 2 cm piece of root ginger peeled and finely chopped
  • 1 small red chilli
  • 1 tbsp garam masala powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp mild chilli powder
  • 400 ml coconut dairy-free milk alternative
  • 2 tbsp ground almonds
  • ½ tsp salt
  • ½ tsp white granulated sweetener or sugar
  • 2 tbsp reduced-fat cream cheese
  • low-calorie cooking spray

To garnish (optional)

  • 1 tbsp toasted flaked almonds
  • 1 tbsp fresh coriander leaves, stalks removed and roughly chopped

medium frying pan

3.5 litre slow cooker

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. 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.
  2. 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, then transfer to the slow cooker.
  3. Add the coconut dairy-free milk alternative, ground almonds, salt and sweetener or sugar and stir well. Cover with the lid and cook on high for 3-4 hours, or until the lamb is very tender and the sauce has reduced and thickened.
  4. Turn the slow cooker off 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

Tip: We would say this recipe is mild to medium in heat, but you can add a little more chilli powder, if you'd prefer it hotter.
Tip: You can buy ready-toasted flaked almonds for convenience, rather than toasting your own.
Tip: We’ve included an optional garnish of 1 tbsp flaked toasted almonds and 1 tbsp of chopped coriander leaves. This will add an additional 13 kcal to each portion of the dish.

If you’ve made Slow Cooker Lamb Pasanda and love it, let us know by tagging us!

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16 comments

See what others have to say

LynseyThursday 1st February 2024

Can you use low fat coconut milk rather than a dairy free one ?

Reply

    Cheryl LloydFriday 2nd February 2024

    Yes, you could use coconut milk if you prefer. Just remember to adjust any nutritional values.

    Reply

Pat AdamsThursday 1st February 2024

Hi can I use coconut milk instead of alpro coconut milk in the lamb pasanda

Reply

    Cheryl LloydFriday 2nd February 2024

    Yes, you could use coconut milk if you prefer. Just remember to adjust any nutritional values.

    Reply

AliWWednesday 13th December 2023

I don’t have a slow cooker but would really like to make this curry. Can this be done in the oven?

Reply

    HollyMonday 5th February 2024

    Hey, we have an oven method of this recipe HERE , hope that helps!

    Reply

LauraMonday 22nd May 2023

Could you leave the slow cooker on low, and it be ready in 6-8 hours?

Reply

    SharonWednesday 18th October 2023

    Hi Laura, yes, that should be fine, but be prepared to check on you Slow Cooker Lamb Pasanda after about 6 hours slow cooking on low, as it may not need the full 8 hours. Hope this helps.

    Reply

PamelaThursday 27th April 2023

Looking to make this next weekend. Is it sweetened or unsweetened coconut milk?

Reply

    SharonTuesday 9th May 2023

    Hi Pamela, you need to use unsweetened coconut dairy-free milk alternative in our Slow Cooker Lamb Pasanda. Enjoy the recipe!

    Reply

      DebbieFriday 11th August 2023

      What would the unsweetened coconut dairy-free milk alternative be?

      SharonThursday 19th October 2023

      Hi Debbie, this is a coconut plant-based drink such as Alpro coconut drink or other similar brands. Hope this helps.

MrsGSunday 23rd April 2023

Mine did not look like the picture. It was grey and watery.

Reply

    SharonTuesday 25th April 2023

    Hi MrsG, we’re sorry to hear your Slow Cooker Lamb Passanda didn’t turn out as you’d hoped. You need to make sure to fry the onion, garlic, ginger and red chilli for 5- 10 minutes, then add the lamb and spices and fry for a further 2 – 3 minutes before adding to the slow cooker. This will develop colour and flavour in the curry. It’s also worth checking the spices you used were in-date, as old spices can affect the colour too. If you found it too watery, take the lid off and continue to cook until it reduces and thickens. Hope this helps and hope you have more success if you make this again.

    Reply

LisaMonday 17th April 2023

Can I do this recipe with chicken?

Reply

    SharonThursday 20th April 2023

    Hi Lisa, yes, you could use diced chicken in our Slow Cooker Lamb Passanda if you prefer. Enjoy the recipe!

    Reply

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