Lamb Pasanda
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Prep Time
15 MINS
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Cook Time
2 HR 15 MINS
- KCals 392
- Carbs 17G
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, deseeded and finely chopped
- 1 tbsp garam masala powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp mild chilli powder
- 600 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
Instructions
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Preheat the oven to 160°C.
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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.
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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.
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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.
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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!).