Pasanda is thick, creamy and aromatic and by far one of the favorite curries ever. The history of this dish dates back to the 16th century and became a staple at the courts Moghul Emperors. In Urdu, the word pasanda means “favorite” and was prepared with the finest cuts of meat.
Recipe
Region/ cuisine: Mughlai
Main Ingredients:
10-15 Almonds, 4 - 5 Cloves,
5 seeds of Green Cardamom,
1/2 inch Cinnamon,
10 Black Peppercorns,
Seeds of 1 Black Cardamom,
1 tsp Cumin Seeds,
1 tbsp Poppy Seeds,
1/2 kg mutton (Boneless),
1/2 tsp Turmeric Powder,
2 tbsp of Red Chilli Powder,
Salt, 1 tsp Ginger Paste,
1 tsp Garlic Paste, 1/2 Cup of Oil,
1 tbsp Coriander Seed Powder,
1/2 Yogurt (Beaten), 1/2 Cup Water,
1 Cup fried Onions
Process:
In a pan, roast the almonds. Add cloves, green cardamom, cinnamon, black peppercorns cumin seeds, and black cardamom. After roasting for a while on a low flame add poppy seeds to the mix. Cool it down, and later grind it to a fine powder.
Add the prepared garam masala to the boneless mutton, then add turmeric powder, red chili powder some salt, ginger paste, and garlic paste.
Coat the mutton pieces properly and marinate it for 1 hour in the refrigerator.
In a pressure cooker add some oil, once the oil is hot, add the marinated meat in the cooker and sauté for 4 to 5 Minutes.
Add some Coriander seed powder and stir the meat for 4 to 5 minutes on a high flame. Add Yogurt in the mix.
After the oil is separated, add half a cup of water.
Finally, pressure cook the meat for 4 to 5 whistles.
Grind the fried (without any water). Add the same to the curry and boil it for another 5 minutes(add some water if required).
Your Mutton Pasanda is ready to serve.
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