Lamb passanda
A rich, creamy curry originating from northern India.
Servings: 4 people
Calories: 440kcal
Ingredients
- 1 tbsp vegetable oil
- ½ tsp cumin seeds
- 2 cardamom pods
- 2 cloves
- 1 bay leaf
- 1 cinnamon stick
- 300 ml curry gravy (see link below)
- 500 g lamb
- 40 g ground almonds
- 20 g creamed coconut
- 150 ml water
- Enough coriander leaves to decorate
Instructions
- Flatten to tenderise the lamb using a meat mallet
- Heat the oil in a pan and fry the cumin seeds, cardamom pods, cloves, bay leaf and cinnamon stick for 20 seconds.
- Add the curry gravy, mix well and bring to a simmer.
- Add the lamb and cook for 5 minutes stirring occasionally to brown the lamb.
- Stir in the ground almonds, creamed coconut and water.
- Simmer gently for 2 hours until the lamb is tender. Add more water if the sauce becomes too thick .
- Garnish with coriander leaves and serve with rice and naan bread.
Notes
Freezing tip: The curry can be frozen in individual portion sizes, defrosted and reheated for an easy mid week meal.
Calories are per portion and for the ingredients listed; not for any accompaniments. The calories are an approximation and will depend in some instances on the size of the ingredients.


This is a really nice dish, easy to make. I made the curry gravy a few days before and froze ready. I used the slow cooker and it worked a treat.
This is one of our favourite milder curries and so easy to make midweek when you already have the curry gravy in the freezer. Interesting to hear that it works well in a slow cooker. Thank you for your feedback.
Well I had intended to make this but couldn’t find the lamb in the freezer! We had chicken passanda instead- I know hopeless. However, we both enjoyed it. I think I added more creamed coconut though. Have now bought some lamb so will give it another go. I will probably use the slow cooker in these times of high fuel prices!!
Thanks for your feedback. Chicken is a suitable alternative to the lamb and definitely cheaper!