Slow Cooker Lamb Pasanda
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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NutritionPer Serving
- Calories382
- Carbs15g
- Protein49g
- Fat13g
- Saturates5.6g
- Sugars7.6g
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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 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.
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‘An ideal slow cooker recipe as super quick to prep and the lamb goes insanely melt in your mouth tender.’
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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 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 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 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!).
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:
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!
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Prep Time
15 MINS
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Cook Time
4 HR 15
- KCals 382
- Carbs 15G
Instructions
- 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, then transfer to the slow cooker.
- 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.
- 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
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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 ?
Cheryl LloydFriday 2nd February 2024
Yes, you could use coconut milk if you prefer. Just remember to adjust any nutritional values.
Pat AdamsThursday 1st February 2024
Hi can I use coconut milk instead of alpro coconut milk in the lamb pasanda
Cheryl LloydFriday 2nd February 2024
Yes, you could use coconut milk if you prefer. Just remember to adjust any nutritional values.
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?
HollyMonday 5th February 2024
Hey, we have an oven method of this recipe HERE , hope that helps!
LauraMonday 22nd May 2023
Could you leave the slow cooker on low, and it be ready in 6-8 hours?
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.
PamelaThursday 27th April 2023
Looking to make this next weekend. Is it sweetened or unsweetened coconut milk?
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!
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.
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.
LisaMonday 17th April 2023
Can I do this recipe with chicken?
SharonThursday 20th April 2023
Hi Lisa, yes, you could use diced chicken in our Slow Cooker Lamb Passanda if you prefer. Enjoy the recipe!
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