Slow Cooker Lamb Pasanda Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
• STEP 2.Add the lamb pieces to the marinade and let it sit for at least 30 minutes or overnight in the refrigerator.
• STEP 3.Heat oil in a pan and sauté onions until golden brown. Add tomatoes, cashews, and spices. Cook until the tomatoes are soft.
• STEP 4.Transfer the onion-tomato mixture to a blender and blend until smooth. Return the mixture to the pan.
• STEP 5.Add the marinated lamb to the pan and cook for a few minutes. Transfer everything to a slow cooker.
• STEP 6.Cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the lamb is tender and the flavors are well combined.
• STEP 7.Serve the Slow Cooker Lamb Pasanda hot with naan or rice. Garnish with fresh cilantro.

Cooking Tips

• For a richer flavor, you can add a tablespoon of ghee or butter to the pan before sautéing the onions.
• If you prefer a spicier dish, you can increase the amount of red chili powder or add some chopped green chilies.
• To make the dish more creamy, you can add a tablespoon of heavy cream or coconut milk towards the end of cooking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the lamb pasanda in a pan or microwave until heated through.
• Serve the lamb pasanda with naan, rice, or roti for a complete meal.