Recipes · Indian · Main Courses
Pasanda (Mughlai Creamy Meat Curry)
One serving has 643 kcal and 35 g protein, and at least a fifth of a woman's daily need of cobalamin (180%), zinc (86%), niacin (74%), selenium (71%), phosphorus (65%) and copper (56%). Ready in 60 minutes.
- Preparation: 30 min
- Cooking: 30 min
- Makes: 1 serving (315 g)
- Difficulty: Medium
- Diets: Gluten-free, High protein, Low carb
- Contains: dairy, meat, nut
Ingredients
- 160 g Lamb leg, raw
- 60 g Yogurt, plain
- 20 g Cream, heavy
- 10 g Cashews
- 40 g Onions, raw
- 4 g Garlic, raw
- 4 g Ginger, fresh
- 3 g Poppy seeds
- 0.3 g Cardamom
- 0.2 g Cinnamon
- 12 g Vegetable oil
- 1.5 g Salt
Method
- Slice the lamb thin against the grain and pound gently to flatten and tenderize.
- Marinate the lamb in half the yogurt with a little salt for at least 30 minutes.
- Grind the cashews and poppy seeds with a little water into a smooth paste.
- Heat the oil and fry the onion, garlic and ginger over medium heat 6-8 minutes until golden, then add the cardamom and cinnamon and cook 1 minute.
- Add the lamb and cook 5 minutes until it changes color, then stir in the remaining yogurt, the cashew-poppy paste and remaining salt, cover and simmer 20-25 minutes until the lamb is tender.
- Stir in the cream and warm through gently before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 643 kcal | 30% |
| Carbohydrates | 13.4 g | |
| Water | 212 mL | |
| Fiber | 1.9 g | 7% |
| Protein | 35.4 g | 74% |
| Tryptophan | 0.41 g | |
| Threonine | 1.5 g | |
| Isoleucine | 1.7 g | |
| Leucine | 2.8 g | |
| Lysine | 3 g | |
| Methionine | 0.89 g | |
| Cystine | 0.43 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.2 g | |
| Valine | 2 g | |
| Histidine | 1.1 g | |
| Fat | 50 g | |
| Monounsaturated | 17.1 g | |
| Polyunsaturated | 10.8 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 9.3 g | |
| Saturated | 18.6 g | |
| Trans-Fats | 0.33 g | |
| Cholesterol | 139 mg | |
| Calcium | 166 mg | 17% |
| Copper | 0.5 mg | 56% |
| Iron | 4 mg | 22% |
| Magnesium | 94.2 mg | 30% |
| Manganese | 0.65 mg | 36% |
| Phosphorus | 454 mg | 65% |
| Potassium | 708 mg | 15% |
| Selenium | 39.2 µg | 71% |
| Sodium | 710 mg | |
| Zinc | 6.9 mg | 86% |
| Thiamin (vitamin B1) | 0.33 mg | 30% |
| Riboflavin (vitamin B2) | 0.53 mg | 48% |
| Niacin (vitamin B3) | 10.3 mg | 74% |
| Pantothenic acid (vitamin B5) | 1.6 mg | 33% |
| Pyridoxine (vitamin B6) | 0.42 mg | 32% |
| Folate (vitamin B9) | 50.1 µg | 13% |
| Cobalamin (vitamin B12) | 4.3 µg | 180% |
| Choline | 17.3 mg | 4% |
| Vitamin A | 98.4 µg | 14% |
| Vitamin C | 5 mg | 7% |
| Vitamin D (D2 + D3) | 13.8 IU | 2% |
| Vitamin E | 1.4 mg | 9% |
| Vitamin K | 26.5 µg | 29% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
6.9 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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