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the words ‘pasand’ or ‘pasanda’ mean ‘like’ or ‘liked’ or ‘to like’ depending upon the verb it is used with. Pasanda means that the dish is to everyone’s liking; children, beginner meat-eaters, and old hands alike. It is of a creamy consistency, lamb is marinated in a mix of yogurt, ground almonds, onion, ginger, and garlic. It is mildly flavored with cardamoms, cinnamon, and spices and it is not very hot. Pasand Curry served with pilau or nan. Coconut, sugar, tandoori red sauce, sultana, cream, and nuts.


  • Chicken Tikka
  • Chiken
  • King Prawn
  • Lamb
  • Prawn
  • Vegetable
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  • 500 gm. good quality Lamb piece of approximately 2 inch
  • For Marinade:
  • 100 gm. or 4 tbsp. thick, natural yogurt (you can use sour cream)
  • Salt to taste
  • 2 level tsp. coriander powder
  • 1 level tsp. turmeric powder
  • 1/4 tsp. or to taste chili powder
  • 1 tsp. sweet paprika powder for color
  • 2-3 green chilies, chopped (optional)
  •  1 medium onion, peeled and grated or ground to a paste
  • 3-4 cloves garlic, peeled and grated or ground
  • 1-inch piece of ginger, peeled and grated or ground
  • 2 tbsp. ground almonds
  • These 3 can be ground together in a blender.
  • For cooking:
  • 2-3 tbsp. ghee
  • 1 tsp. cumin seeds
  • 1/2 tsp. methi or fenugreek seeds
  • 2-3 large cardamoms
  • 3-4 green cardamoms
  • 2 bay leaves
  • 1-2 inch piece cinnamon stick
  • 5-6 cloves
  • 1 onion, peeled and thinly sliced/chopped
  • 1/2 cup water
  • 1/2 tsp. Garam Masala
  • A handful of chopped coriander leaves

Additional information

Traditional Curries

Chicken Tikka, Chiken, King Prawn, Lamb, Prawn, Vegetable


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