The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Slow-cooked Lamb Pasanda with Spiced Potatoes & Spinach
We're obsessed with our take on a creamy pasanda! Starring melt-in-your-mouth slow-cooked British lamb, simmered in a fragrant curry sauce, infused with a warm blend of spices. Serve alongside crispy baby potatoes, tossed in curry powder and mustard seeds, and roasted until golden. Then tuck in!
High protein
5 plants
Serving size
Ingredients
- 12 baby potatoes
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 2 onion
- 200g baby tomatoes
- 160g baby spinach
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 4 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 550g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 160g greek style yoghurt (Milk)
Nutritional Information
Calories: 508
Protein: 36g
Carbs: 38g
Fat: 24g
Slow-cooked Lamb Pasanda with Spiced Potatoes & Spinach
We're obsessed with our take on a creamy pasanda! Starring melt-in-your-mouth slow-cooked British lamb, simmered in a fragrant curry sauce, infused with a warm blend of spices. Serve alongside crispy baby potatoes, tossed in curry powder and mustard seeds, and roasted until golden. Then tuck in!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull our a large saucepan, a measuring jug & a sieve
Roast the potatoes
- Quarter the potatoes
- Place onto the lined baking tray and toss with the curry powder, mustard seeds, 2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins/ air fryer 25-30 mins, until soft and golden
Finish the prep
- Meanwhile, finely dice the onions. Halve the tomatoes. Rinse the spinach
Start the curry
- Heat the large saucepan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the ginger & garlic paste, pasanda spice (add less for less heat) and tomatoes. Cook for another 2 mins, then stir in the stock powder and 150ml water
- Add the lamb, with all the juices from the bag. Gently pull apart any larger pieces of the lamb. Bring to a boil and simmer for 5-7 mins until steaming hot. Shred the lamb with two forks
Finishing touches
- Once thickened, add the spinach into the pan for 1-2 mins, until wilted. Remove from the heat an stir through the yoghurt. Taste and season with salt and pepper if needed
Plate up
- Serve the lamb pasanda into bowls, topped with the spiced potatoes
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.