Mutton Pasanda Recipe

Cooking Directions

• STEP 1.In a hot pan, dry roast 10 almonds (badam), 4 to 5 cloves (lavang), seeds of 5 cardamoms (elaichi), ½ cinnamon stick (dalchini), 10 black peppercorns, seeds of 1 black cardamom(badi elaichi), 1 tsp cumin seeds till the aroma of the spices is released.
• STEP 2.Then add1 tbsp poppy seeds and turn off the flame. Stir for a few seconds and leave to cool.
• STEP 3.When roasted spices have cooled, transfer to a small grinding jar and grind to a fine powder. Keep aside.
• STEP 4.In a mixing bowl add ½ kg mutton pieces cut in the style of pasanda, add the ground spice powder, ½ tsp turmeric powder, 2 tbsp red chilli powder, 1 tsp salt, 1 heaped tsp ginger paste, 1 heaped tsp garlic paste. Mix well to ensure each piece of mutton is coated by the marinade.
• STEP 5.Cover the bowl and place in the refrigerator to marinate for 1 hour.
• STEP 6.In a preheated pressure cooker add about ½ cup of oil and let it get hot. Add the marinated mutton to the cooker and saute on high heat for 4 to 5 minutes.
• STEP 7.While sauteing add 1 tbsp coriander (dhaniya) powder. Mix well.
• STEP 8.Turn the heat to low and add ½ cup of beaten curd (dahi/yogurt). Stir and continue cooking till the oil separates.
• STEP 9.At this stage add ½ cup water and pressure cook for 3 whistles. Then turn the heat to low and simmer for 5 to 10 minutes. Turn off the heat and allow the pressure to release naturally.
• STEP 10.Grind 1 cup of crispy fried onions to a coarse texture.
• STEP 11.Open the cooker and add the coarse ground fried onions to the mutton. Mix well. Add ½ cup of water to adjust the gravy consistency and bring to a boil for another 5 minutes to 10 minutes.

Special Comments

• STEP 1.When ordering the mutton, the butcher can be requested to cut the meat in the style of pasanda.