Welsh Lamb pasanda

  • Prep time 30 mins
  • Cook time 2 hrs 20 mins
  • Serves 4


  • 650g PGI Welsh Lamb shoulder, cut into cubes (you can use neck fillets)

For the marinade:

  • 1 x 4cm piece fresh ginger, grated
  • 3 garlic cloves, crushed
  • 1 green chilli, finely chopped
  • 2 tbsp garam masala
  • 1 tbsp turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp mild chilli powder
  • 150g natural Greek yoghurt

For the curry sauce:

  • 2 tbsp oil
  • 2 onions, thinly sliced
  • Seasoning
  • 6 cardamom pods
  • 2 cinnamon sticks
  • 1 tin coconut milk
  • 1 tbsp tomato purée
  • 80g ground almonds
  • 200ml chicken stock
  • 150g spinach leaves or chopped kale

To serve:

  • Cooked rice or Peshwari naan
  • Toasted flaked almonds
  • Chopped coriander


  1. Mix the ingredients for the marinade, add the lamb cubes and stir well. Cover and leave in the fridge for at least 2 hours (you can leave overnight).
  2. Heat the oil in a pan or casserole dish and add the onions and seasoning, and fry gently for 10 minutes to soften.
  3. Add the cinnamon sticks, gently bash the cardamom pods and add to the pan, fry for 1 minute then add the lamb mixture and fry for 5 minutes, increasing the heat until the lamb is browned.
  4. Add the tomato purée, ground almonds, coconut milk and the stock. Stir well and bring to the boil, simmer gently, adding a little water if required. Cook until the lamb is tender (approximately 2 hours).
  5. Just before serving, remove the cinnamon sticks and cardamom pods and add the greens and a little chopped coriander. Stir through and allow to stand for 5 minutes.
  6. Serve with rice and sprinkle with coriander and flaked almonds.
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