Mutton pasanda
Mutton pasanda, from above
Non vegDelhi

Mutton pasanda

Flattened mutton slices in a mild almond and curd gravy. The Mughal court's idea of comfort.

100 minTime
37 gProtein each
mildSpice
The favourite cut2 chapters · 1 min read

Make it your way

Grandma's wayFlattened mutton, almond gravy, saffron.
The original
464kcalsame
37 gproteinsame
4 gfibresame
100minutessame

Classic mutton pasanda.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Mutton (goat meat)600 g boneless leg, sliced and flattened
Curd (plain yogurt, natural yoghurt)¾ cup
Ginger garlic paste2 tbsp
Raw papaya (green papaya)1 tbsp paste
Almonds⅓ cup, blanched
Onion2 medium, sliced
Ghee3½ tbsp
Whole spicescardamom, cloves, cinnamon, bay leaf
Kashmiri chilli powder1 tsp
Coriander powder (ground coriander)2 tsp
Garam masala1 tsp
Fresh cream (thickened cream, heavy cream)3 tbsp
Saffrona few strands
Saltto taste
Water¾ cup

Method

5 steps
  1. 1Beat the mutton slices thin. Marinate with curd, ginger garlic paste, papaya paste and salt for 3 hours.
  2. 2Fry the onions in ghee until golden. Lift out and grind with the almonds into a paste.
  3. 3In the same ghee, add whole spices, then the mutton slices. Sear on both sides.
  4. 4Add powders, the almond paste, remaining marinade and water. Cover and cook on low for 50 to 60 minutes until tender.
  5. 5Stir in cream, saffron and garam masala.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Mutton pasanda: a bread or rice, a side, something to drink and something sweet.

Bread or rice Zafrani pulao45 min
Bread or rice Rumali roti45 min
On the side Murgh yakhni shorba60 min
On the side Badam shorba30 min
To drink Sharbat e mohabbat8 min
Something sweet Phirni45 min
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