Badam Pasanda Recipe

Name: Badam Pasanda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 pounds leg of lamb diced; 1 inch fresh ginger thick stick of, cubed; 4 garlic cloves peeled and chopped; 2 red chillies or fresh green, chopped; 1 cup yoghurt plain white; 2 onions peeled and finely chopped; 3 1/2 tablespoons unsalted butter or ghee; 40 almonds crushed; 6 3/4 tablespoons cream fresh; 1 teaspoon Garam Masala; 1/2 teaspoon ground paprika; 3 tablespoons plain flour; 5 3/8 tablespoons water; 1/2 teaspoon ground turmeric; 1 teaspoon ground cumin; 1/2 teaspoon ground nutmeg; 2 teaspoons ground coriander; 1 teaspoon chili powder; salt to taste; ground pepper to taste

Servings: persons

1 1/3 pounds leg of lamb diced
1 inch fresh ginger thick stick of, cubed
4 garlic cloves peeled and chopped
2 red chillies or fresh green, chopped
1 cup yoghurt plain white
2 onions peeled and finely chopped
3 1/2 tablespoons unsalted butter or ghee
40 almonds crushed
6 3/4 tablespoons cream fresh
1 teaspoon Garam Masala
1/2 teaspoon ground paprika
3 tablespoons plain flour
5 3/8 tablespoons water
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
2 teaspoons ground coriander
1 teaspoon chili powder
salt to taste
ground pepper to taste

1
Sprinkle the diced lamb with salt and pepper to taste and leave to marinate in the fridge.
2
Mash or blend the ginger, garlic, chillies and yogurt together. Set paste aside.
3
Heat the butter/ghee on a hot skillet or wok pan and fry the onions for 3min. Add the cumin, coriander, chili powder and nutmeg and fry for another 2min on medium heat.
4
Add the meat to the skillet and fry until brown on all sides. Add the yogurt paste and stir for 5min.
5
Add a little water, bring to a boil and simmer for 60min, Mix in some flour if the curry looks too runny.
6
Finally add the garam masala, fresh cream, ground paprika and crushed almonds and sprinkle with salt and pepper to taste. Stir for another 2min and leave the lot to cool. Serve in a large curry bowl.

6648

kcal

Calories

552

Fat

273

Carbs

257

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/3 pounds leg of lamb diced, 1 inch fresh ginger thick stick of, cubed, 4 garlic cloves peeled and chopped, 2 red chillies or fresh green, chopped, and more.

Yes, Badam Pasanda falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Badam Pasanda

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions