Slow Cooker Lamb Pasanda
Tender cuts gently braised in a luxurious, mildly spiced sauce of coconut cream, ground almonds, and fragrant green cardamom.
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
- • 1 tbsp garam masala powder
- • 1 tsp ground turmeric
- • 1 tsp ground cumin
- • 1 tsp ground coriander
- • 1/2 tsp mild chilli powder
- • 400 ml coconut dairy-free milk alternative
- • 2 tbsp ground almonds
- • 1/2 tsp salt
- • 1/2 tsp white granulated sweetener or sugar
- • 2 tbsp reduced-fat cream cheese
- • low-calorie cooking spray
- • 1 tbsp toasted flaked almonds
- • 1 tbsp fresh coriander leaves, stalks removed and roughly chopped
Preparation Steps
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.
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, then transfer to the slow cooker.
Add the coconut dairy-free milk alternative, ground almonds, salt and sweetener or sugar and stir well. Cover with the lid and cook on high for 3-4 hours, or until the lamb is very tender and the sauce has reduced and thickened.
Turn the slow cooker off 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!).